Vegan rice with zucchini and mushrooms
4 servings
40 minutes
Vegan rice with zucchini and mushrooms is a light, aromatic dish of European cuisine that combines the tender texture of brown rice with the rich flavor of mushrooms and the freshness of zucchini. Inspired by traditional risottos, this recipe is perfect for those who appreciate plant-based cooking. Soaking the rice makes it fluffy, while gradually adding ingredients allows the flavors to deepen. Mushrooms add umami to the dish, garlic and tomatoes provide zest, and Swiss chard refreshes the final taste. This vegan option is ideal for a light dinner or festive table as its rich aromas and delicate texture will satisfy even gourmets. The dish pairs wonderfully with a glass of white wine or fresh green salads, creating a harmonious culinary experience.
1
First, soak the brown rice. If done well in advance, the rice will be fluffier when cooked. Rinse the rice and soak it in clean water overnight/day, or even better for a full day (don't forget to change the water).
- Brown rice: 500 g
2
After soaking the rice in water, it should be boiled in a ratio of about 1/3. One part rice to three parts water if soaked for a long time. If not, use four parts water for one part rice. Cook the rice until tender; it will become soft. If a creamier risotto is needed, leave more water.
- Brown rice: 500 g
3
Risotto: first prepare the mushrooms, chop them finely and send them to a pan with oil. Stirring over medium heat, wait for the liquid to evaporate. Then add oil: refined or unrefined olive oil.
- Button mushrooms: 250 g
- Vegetable oil: 20 ml
- Salt: pinch
- Sugar: to taste
4
Next, add diced zucchini and garlic to the mushrooms and sauté.
- Courgette: 1 piece
- Garlic: 4 cloves
5
Add the tomato a little later. In this recipe, there is one, but you can add more.
- Tomatoes: 1 piece
6
At the end, add the chard; it doesn't need to be sautéed for long, just 5 minutes is enough.
- Chard leaves: 1 piece
7
The risotto is ready. If you have time, you can let it sit for 20 minutes so the rice absorbs the flavors of the mushrooms and garlic.
