Mushroom Medley Rice

Quick Information

1 hr
Gluten Free



5 cups cooked and chilled Lundberg Family Farms Organic Sprouted Short Grain Brown Rice, cooked according to package directions using 1-1/2 cups rice with 2-2/3 cups water or broth

8 garlic cloves, thinly sliced

½ oz. dried oyster mushrooms, soaked in warm water for 30 to 60 minutes, rinsed & drained

5 oz. fresh shitake mushrooms

8 oz. cremini or button mushrooms

2 Tbsp. olive oil

3 Tbsp. rice wine vinegar

3 bunches green onions, green stalks sliced into ¼ inch pieces

For seasoning liquid:

3½ Tbsp. gluten-free tamari sauce

1 Tbsp. vegetable broth

Salt and Pepper to taste

Garnish with ¼ cup fresh cilantro, chopped


Thinly slice mushrooms. Heat olive oil in a large deep skillet over medium-high heat and stir-fry garlic and mushrooms for 1-2 minutes. Add rice wine vinegar to skillet and cover, cooking until mushrooms are tender, about 3-4 minutes. Uncover and stir in sliced green onions and continue to cook until liquid is absorbed. Add cooked rice to skillet and heat through. Stir in seasoning liquid and toss with cilantro.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 160

Calories from Fat 40

Total Fat 4.5g

Saturated Fat .5g

Cholesterol 0mg

Sodium 530mg

Total Carbohydrates 27g

Fiber 3g

Sugar 3g

Protein 4g