Savory Herb Mushroom Rice Bowl

A warm, inviting bowl featuring jasmine rice topped with savory, thyme-infused mushrooms, making for a comforting, dairy-free delight.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky. Cook the rice using 2 cups of water in a medium saucepan over medium heat. Once boiling, reduce the heat to low and cover. Allow it to simmer for about 15 minutes until the water is absorbed and the rice is tender. Fluff the rice with a fork and set aside.
2. 2.
   In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once shimmering, add 8 ounces of sliced mushrooms. Sauté the mushrooms until they release their moisture and turn golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking and prevent sticking.
3. 3.
   Reduce the heat to medium-low and add 1 tablespoon of low-sodium soy sauce to the mushrooms. Stir until the mushrooms are well-coated and the soy sauce has reduced slightly, intensifying the flavor.
4. 4.
   Add 1 tablespoon of fresh, chopped thyme to the skillet and stir well to combine. The thyme will add a fragrant earthiness that complements the mushrooms. Cook for an additional 1-2 minutes until the herbs are aromatic.
5. 5.
   Serve the sautéed mushroom mixture over the cooked jasmine rice. Ensure the mushrooms and thyme are distributed evenly over the rice for a balanced flavor in every bite. If you find the dish needs more seasoning, adjust with a pinch more soy sauce or a sprinkle of fresh thyme to taste.