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Brown Rice with Mushrooms and Peas

Brown Rice with Mushrooms and Peas

This recipe is one of my dad’s favorite side dishes. There is something very comforting about brown rice, mushrooms, and peas and I think it’s because it reminds me of my childhood. I have changed it a bit by using brown rice and less butter but it tastes just as good as my Dad’s version. It’s extremely easy to make and both my kids love it and it pairs nicely with roasted chicken.

Brown Rice with Mushrooms and Peas:


  • Brown rice (4 servings), prepared per instructions (I use chicken or vegetable broth for more flavor)
  • 2 tbsp butter, divided
  • 1/4 sweet yellow onion, diced
  • 1 1/2 cups of button or cremini mushrooms, sliced thinly
  • 1/2 cup frozen peas, thawed
  •  2 tbsp soy sauce
  • Salt & pepper, to taste

How to Make Brown Rice with Mushrooms and Peas

Prepare rice per instructions.

Meanwhile, one tablespoon of butter in a nonstick skillet over medium heat. Sauté onions for 3-4 minutes, until soft then add mushrooms, and continue to sauté until golden brown, about 5-7 minutes.

Once the rice is finished cooking, add mushrooms, onions, peas, butter & soy sauce; mix well. Taste and season with sea salt and freshly cracked pepper, to taste. Enjoy.

Click here for a printable version of this recipe

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