Brown Rice with Mushrooms and Peas

This brown rice with mushrooms and peas recipe is one of my dad’s favorite side dishes, although he uses white rice. There is something very comforting about the combination of rice, mushrooms, and peas, and I think it’s because it reminds me of my childhood.  We all loved this easy rice side dish and thought it paired nicely with roasted chicken, a simple salad, and some buttery rolls.

Brown Rice with Mushrooms and Peas

Ingredients:

• 4 servings of brown rice or white rice, prepared according to the package instructions (I use chicken broth or vegetable broth for more flavor) **Brown rice takes longer to cook
• 3 tbsp butter, divided
• ¼ yellow onion, diced
• 8 oz of button or cremini mushrooms, sliced thinly
• ½ cup frozen peas, thawed
•  2 tbsp soy sauce
• Sea salt and freshly cracked black pepper, to taste

How to Make Brown Rice with Mushrooms and Peas:

Prepare rice in a large saucepan according to the package instructions.

Meanwhile, heat one tablespoon of butter in a large skillet over medium heat. Add the onions and cook, stirring often, for 3-4 minutes, until softened.

Add the mushrooms and cook, stirring occasionally, until golden brown, about 5-7 minutes.

Once the rice has finished cooking, stir in mushrooms, onions, peas, 2 tablespoons of butter & soy sauce, and mix well.

Taste and season with sea salt and freshly cracked pepper, to taste.

Serve and enjoy.