Garlic Ginger Brown Rice (Printable)
Fragrant brown rice scented with garlic and ginger, finished with smoky charred mushrooms and toasted sesame.
# What You’ll Need:
→ Rice
01 - 1 cup brown rice, rinsed
02 - 2 cups vegetable broth or water
03 - 1 tablespoon sesame oil
→ Aromatics
04 - 4 cloves garlic, minced
05 - 1.5-inch piece fresh ginger, peeled and minced
06 - 2 green onions, finely sliced, plus extra for garnish
→ Mushrooms
07 - 12 oz cremini or shiitake mushrooms, sliced
08 - 1 tablespoon olive oil
09 - 1 tablespoon soy sauce or tamari
→ Seasoning
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper
12 - 1 teaspoon toasted sesame seeds, for garnish
# How-To Steps:
01 - Heat sesame oil in a medium saucepan over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant and softened.
02 - Stir in the rinsed brown rice to coat evenly with the oil and aromatics. Pour in vegetable broth or water and bring to a rolling boil.
03 - Reduce heat to low, cover tightly, and simmer for 35 to 40 minutes until the rice is tender and all liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes.
04 - While the rice simmers, heat olive oil in a large skillet or grill pan over high heat. Arrange sliced mushrooms in a single layer and cook undisturbed for 3 to 4 minutes until deeply charred. Stir, add soy sauce or tamari, and continue cooking for 2 more minutes until the mushrooms are browned and glazed.
05 - Fluff the cooked rice with a fork and fold in sliced green onions, sea salt, and black pepper to taste.
06 - Spoon the seasoned rice into serving bowls, top generously with charred mushrooms, and finish with extra sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- The char on those mushrooms creates a smoky depth that makes people think you spent hours over a wok when you barely tended to them.
- Brown rice cooked in broth with garlic and ginger turns into something so fragrant you will catch yourself eating it plain straight from the pot.
02 -
- Do not lift the lid while the rice simmers because every peek releases steam and extends the cooking time by several minutes.
- Crowding the mushrooms in the pan is the fastest way to steam them instead of charring so use the largest skillet you have or work in two batches.
03 -
- Use a mix of cremini and shiitake mushrooms for layers of texture because each variety chars slightly differently and the combination keeps every bite interesting.
- A drizzle of chili oil over the finished bowl is a game changer for anyone who likes a little fire with their comfort food.