Brown rice with mushrooms and green peas
4 servings
30 minutes
Brown rice with mushrooms and green peas is a fragrant and nutritious dish of Pan-Asian cuisine that combines the tenderness of champignons, the sweet freshness of peas, and the earthy flavor of brown rice. Its roots lie in the traditions of Asian gastronomy, where special attention is paid to balancing flavors and healthy ingredients. Cumin adds a light spiciness to the dish, while basil refreshes it with its aromatic scent. This dish is perfect as a main course, easily pairs with other Asian sides, and fits perfectly into a vegetarian menu. It is simple to prepare: sautéed mushrooms with onions and spices infuse the rice with flavor, while adding green peas completes the composition with pleasant softness. Serve hot and enjoy its depth and harmony of flavors.
1
Peel and finely chop the onion.
- Onion: 1 head
2
Clean the mushrooms and slice them thinly.
- Champignons: 300 g
3
In a heavy pot with a thick bottom, heat vegetable oil and sauté the onion until translucent.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
4
Add cumin, mushrooms, and season with salt and pepper.
- Caraway: pinch
- Champignons: 300 g
- Sea salt: pinch
- Ground black pepper: pinch
5
Add rice, pour in 250 ml of hot water and cover the pot with a lid. Reduce the heat and cook for 15-20 minutes.
- Brown rice: 100 g
6
Add frozen peas, stir, cover again and simmer for another 2-3 minutes, then add basil leaves at the end.
- Frozen green peas: 450 g
- Green basil: 4 stems