How to make vegetarian mushroom brown rice

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Rice is a staple in many households, but it can quickly become boring. When you're trying to find a new way to enjoy this side dish, the recipe that follows fits the bill. First, it uses brown rice instead of white, amping up the nutritional value. Then, instead of plain old water, a mixture of vegetable stock and coconut milk is used. These not only give it extra flavor, but also makes this one of the creamiest rice dishes you've ever tasted.
Mushrooms make this dish very hearty, so it can be eaten as a meal instead of just an accompaniament to it. At the very end, rosemary is added for a bit of freshness, and a squeeze of lemon balances everything out just perfectly. This is one rice dish you won't be tiring of any time soon!
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Cooktop Cove
Vegetarian Mushroom Brown Rice
6
10 minutes
53 minutes
63 minutes
2 tablespoons olive oil
1 large shallot, chopped finely
2 cups cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups short grain brown rice
2 cups coconut milk
2 cups vegetable stock
Juice from 1 lemon
2 tablespoons fresh thyme, chopped finely
Heat olive oil in a medium-sized saucepan set over medium heat.
When oil is hot, add the shallot and cook for 2 minutes, until softened.
Add the mushrooms, turn to coat in oil, and cook for another 5 minutes, until mushrooms have softened.
Add garlic, and cook for another minute.
Add rice, and stir to coat in oil.
Add the coconut milk and vegetable stock to the saucepan. Stir and bring to a boil.
Cover and reduce heat to low. Cook for 40 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the lid, and add lemon juice and rosemary. Stir.
Remove skillet from heat, cover again, and let rice sit for 5 more minutes.
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