Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 cups sliced mushrooms (button or cremini work best)
- 1 1/2 cups jasmine rice
- 3 cups vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon ground black pepper
- 2 green onions, sliced for garnish
- Optional: sesame seeds for garnish
For a gluten-free option, you can substitute tamari for soy sauce. And if you’re looking to add some protein, consider tossing in some diced tofu or grilled chicken toward the end of cooking.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the garlic and onion, sautéing until the onion is translucent, about 3-4 minutes.
- Add the sliced mushrooms to the pot, cooking until they are soft and golden, approximately 5 minutes. Stir occasionally to prevent sticking.
- Stir in the jasmine rice, ensuring each grain is coated with the delicious mixture of garlic, onion, and mushrooms.
- Pour in the vegetable broth and soy sauce, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
- Drizzle the sesame oil over the rice, sprinkle with ground black pepper, and gently fluff the rice with a fork to combine all the flavors.
- Garnish with sliced green onions and sesame seeds before serving. Enjoy the comforting aroma and flavors that remind me of family dinners back in Asheville.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International