CREAMY DREAMY ARTICHOKE MUSHROOM RICE

Creamy Dreamy Artichoke Mushroom Rice On Plate

CREAMY DREAMY ARTICHOKE MUSHROOM RICE

by | Jan 29, 2021

This Creamy Dreamy Artichoke Mushroom Rice is the answer to my comfort food dreams! It was inspired by the amazing Vegan Mushroom Pasta with Roasted Sunchokes by Sylvia Fountaine over at feastingathome.com. Head on over there for the pasta recipe and Sylvia’s beautiful photographs.

Creamy Dreamy Artichoke Mushroom Rice On Plate
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Creamy Dreamy Artichoke Mushroom Rice

This Creamy Dreamy Artichoke Mushroom Rice is the answer to my comfort food dreams! It was inspired by the amazing Vegan Mushroom Pasta with Roasted Sunchokes by Sylvia Fountaine over at feastingathome.com.
Prep Time20 minutes
Cook Time40 minutes
Total Time40 minutes
Course: Dinner, Main Course, Side Dish
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 4
Calories: 407kcal

Equipment

  • Medium saucepan and cover for rice
  • Large heavy pot or skillet
  • Wooden spoon
  • High speed blender

Ingredients

  • 1 cup brown rice
  • 1 Tablespoon olive oil
  • 1 pound cremini mushrooms stems removed and sliced thinly (You can also add or substitue other mushrooms of your choice such as porcini, white button, shitake, portobello, or oyster.
  • 1 cup green peas fresh or frozen,thawed

Artichoke Sauce

  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • ¼ cup olive oil
  • 1 can artichoke hearts packed in water, drained
  • ½ cup water
  • 1 Tablespoon minced fresh sage
  • 1 Tablespoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Cook rice according to package directions.
  • While rice is cooking, heat a large heavy pot or skillet over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the onions. Stir with a wooden spoon until the onions are soft and translucent about 5 minutes. Add small amounts of water as needed to keep the onions from sticking to the pan.
  • Add the garlic and continue stirring for 30 seconds. Turn off heat.
  • Add the onions and garlic, olive oil, artichoke hearts, water, sage, lemon zest, kosher salt and pepper to a high speed blender. Blend until smooth.
  • Heat one tablespoon olive oil in the pan that the onions and garlic were cooked in.
  • Add mushrooms and sauté over medium heat until the mushrooms are soft.
  • When the rice is done, add it to the pan with the mushrooms and stir gently with a wooden spoon to combine.
  • Add the peas to the pan and gently fold into the rice mixture.
  • Pour the artichoke sauce over the rice, mushrooms and peas and stir gently with the wooden spoon to combine.
  • Season with additional kosher salt and pepper to taste.
  • Serve immediately.

Nutrition

Calories: 407kcal | Carbohydrates: 52g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Sodium: 817mg | Potassium: 782mg | Fiber: 6g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 2mg

For this recipe, I’ve made a few changes to the artichoke sauce created by Sylvia and added it to sauteed mushrooms, brown rice and green peas. The sauce comes together quickly and is versatile enough to be combined with other grains and vegetables of your choice for a satisfying meal.

You’ll need the following ingredients for this recipe(See the recipe for specifics)…

  • Brown rice
  • Olive Oil
  • Cremini or other mushrooms
  • Green peas, fresh or frozen
  • Onions
  • Garlic
  • Artichoke hearts, frozen or canned, packed in water
  • Fresh sage
  • Lemon zest
  • Kosher salt and pepper

Cook rice according to package directions.


While rice is cooking, heat a large heavy pot or skillet over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the onions. Stir with a wooden spoon until the onions are soft and translucent about 5 minutes. Add small amounts of water as needed to keep the onions from sticking to the pan.

Add the garlic and continue stirring for 30 seconds. Turn off heat.


Add the onions and garlic, olive oil, artichoke hearts, water, sage, lemon zest, kosher salt and pepper to a high speed blender. Blend until smooth.

Heat one tablespoon olive oil in the pan that the onions and garlic were cooked in.


Add mushrooms and sauté over medium heat until the mushrooms are soft.

When the rice is done, add it to the pan with the mushrooms and stir gently with a wooden spoon to combine.


Add the peas to the pan and gently fold into the rice mixture.

Pour the artichoke sauce over the rice, mushrooms and peas, and stir gently with a wooden spoon to combine.


Season with additional kosher salt and pepper to taste.

Serve immediately.

Creamy Dreamy Artichoke Mushroom Rice On Plate

Things you might like to know about this recipe for Creamy Dreamy Artichoke Mushroom Rice…

Brown and White Rice

Brown rice is a whole grain which means that it contains the bran and the germ of the kernel. These parts of the rice have vitamins, minerals, antioxidants and fiber not found in white rice which has the bran and the germ removed. Brown and white rice both contain the toxic chemical, arsenic, and brown rice may actually contain more arsenic than white rice. Brown rice contains the anti nutrient, phytic acid, which may offer some health benefits, but it reduces your body’s ability to absorb iron and zinc from food. It is currently believed that eating brown or white rice in moderation can be part of a healthy diet. See this article for more information on brown and white rice.

Cleaning Mushrooms

In cooking school, I was taught not to wash mushrooms because they absorb water and will not brown properly. We were instructed to wipe them with wet paper towels. As somewhat of a germaphobe, I was never completely comfortable with this method, so I was delighted to see Cooks Illustrated’s analysis of cleaning and storing mushrooms. When they are whole, they absorb a minimum amount of water, so if you are washing them whole, place them in the basket of a salad spinner, rinse them thoroughly and then spin them until they are as dry as possible.. Wipe the mushrooms with a paper towel if any moisture remains.
I recommend buying mushrooms whole. If you purchase them pre-sliced, you will not be able to wash them without the mushrooms absorbing much of the water and then releasing that water into your pan.

Cremini Mushrooms

Cremini mushrooms, also called baby bella mushrooms, are a younger version of portobello mushrooms. Both cremini and portobello mushrooms are brown in color and their caps are smooth. White mushrooms(also called button mushrooms) are from the same family, but they are a less mature variety. Therefore all three mushrooms have a similar flavor, but as they age from white to cremini to portobello, their flavor intensifies.

All three mushrooms are widely available in grocery stores in the US. Cremini and portobello are generally more expensive than white(button) mushrooms. You can sub one mushroom for another of these three in recipes depending on your taste buds and their availability and cost.

Store the mushrooms in their original containers in the refrigerator until you are ready to use them. If you purchase them loose, store them in a paper bag also in the refrigerator. Do not wash them until you are ready to use them. See the note above about cleaning mushrooms.

Garlic

Most recipes including this one measure garlic by cloves. There can be a very big difference in size from one garlic clove to the next. Experiment with the amount of garlic that you enjoy in your cooking, and adjust the amount used accordingly. Here’s a picture of cloves from one head of garlic to illustrate this point.

garlic cloves

Fresh and Dried Herbs

Adding fresh herbs to a recipe is often a great way to bring the flavor of a dish to a new level. It can also help make the transition when trying to reduce salt, fat and sugar from your diet. Many fresh herbs such as rosemary, thyme, oregano, parsley, cilantro and mint are available in supermarkets or you can grow your own easily at home to use as you need. But sometimes you may not have a fresh herb available and want to substitute dry. Dried herbs are more concentrated in taste than fresh herbs. Substitutions are a matter of taste, but generally speaking you can use about ⅓ the amount of dried herbs for fresh. So if you recipe asks for 1 Tablespoon of fresh herbs, you can substitute 1 teaspoon dried herbs for the fresh. You may also want to substitute a different herb or herbs if you don’t have something on hand. Here’s a great article from The Spruce Eats on making those substitutions.

Water Sautéing

My preference is to avoid the calories in oils whenever possible. Although some oils are healthier than others, 1 Tablespoon contains about 120 calories. Sautéing with water or broth instead of oil is a great way to save those calories, and in the context of this recipe, the flavor will not be affected.

Heat your pan on high and add about ¼ cup of water. Reduce the heat to medium and add the ingredient(s) to sauté. Stir constantly until the ingredients reach the doneness that your recipe requires. For example, if you are sautéing onions, you will most often want them to be soft and translucent before adding other ingredients. Continue adding a small amount of water as needed to keep the ingredient(s) from sticking to the pan.

Zesters

If you don’t own a zester, check in here for an article on alternatives. I couldn’t live without my zester shown in the picture above. The zest of fruits adds beautiful color and added flavor to your dishes. Whether you use a zester or an alternative, watch out not to add any of the white pith just under the bright skin of the fruit. It has a bitter taste.

You may also like this comfort food recipe for Very Veggie “Bolognese”.

Extra Veggie Bolognese Sauce In Bowls

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