- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 12 ounces mushrooms such as shiitake, cremini, or a mix sliced
- 2 tablespoons vegan or dairy butter
- 6 cloves garlic peeled and minced
- 1 teaspoon iru
- 1 teaspoon black Urfa chili flakes optional, or use crushed red pepper to taste
- 1 teaspoon chili powder
- 1 cup long-grain rice rinsed
- 2 ¼ cups water or vegetable stock plus more if needed
- 4 ounces baby spinach or baby kale
- Salt and pepper to taste
- Freshly minced parsley optional
Cook the mushrooms:
In a wide pot, heat the neutral oil over medium heat. Once hot, add the diced onion and cook for 5 minutes until just beginning to soften.
Add the mushrooms and cook, stirring regularly, for 10–15 minutes. The mushrooms should release liquid and the liquid should be fully evaporated. Once the liquid evaporates, the mushrooms will develop a beautiful golden-brown crust. Don’t rush this part of the process! Once the mushrooms are golden brown, season with salt and pepper.
Sizzle the aromatics:
Melt the butter into the mushrooms. Add the garlic, iru, black Urfa chili flakes, and chili powder and toss to coat. Cook for 1 minute until fragrant.
Simmer the rice:
Pour in the water or stock and bring to a boil. Cover and then reduce heat to low and simmer for 20–25 minutes. Peek under the lid at 20 minutes. If the water has evaporated too quickly, add a splash more water. Add the baby kale or spinach and cover and let the residual steam wilt the greens. Turn off the heat and let stand for 5 minutes.
Calories: 278kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Sodium: 83mg | Fiber: 3g | Sugar: 3g