Start by cooking the brown basmati rice according to the package instructions. If you prefer, feel free to use vegetable broth instead of water for added flavor.
While the rice is cooking, finely dice the yellow onion. The key here is to cut it small enough so it cooks evenly and sweetens nicely.
Next, slice the mushrooms. Aim for slices around 1/3 to 1/4 inch thick. This thickness ensures they’ll cook through without becoming too mushy.
In a large skillet, heat a splash of water or veggie broth over medium-high heat. Add the diced onion and sauté for about 7 to 8 minutes until it becomes translucent and fragrant. If you’re opting for a no-oil sauté method, just keep adding a little broth as needed to prevent sticking.
Once the onion is ready, add the sliced mushrooms to the skillet. Let them cook for another 8 minutes, stirring occasionally. As they cook, they’ll release their moisture and become wonderfully tender.
While the mushrooms are cooking, mince the garlic and slice the green onions. These will be added later for flavor and garnish.
When the mushrooms have softened, stir in the minced garlic and sauté for an additional minute. The aroma will be irresistible!
Reduce the heat to medium and add the cooked rice, green onions, and tamari. Mix everything together thoroughly, allowing the flavors to meld.
Continue cooking for about 5 minutes until everything is heated through. If you’re using any optional veggies like spinach or mung bean sprouts, gently stir them in during the last few minutes of cooking.
Finally, season to taste with additional tamari if desired. Serve hot and enjoy your delicious creation!
