Brown rice with mushrooms and mussels

Name: Brown rice with mushrooms and mussels
Total time: 1800 s
Yield: 1 serving
Cuisine: American
Ingredients: 100 g Brown basmatti rice (uncooked); 300 g Fresh or frozen mussels; 100 g Mushrooms; 40 ml White wine; 1 garlic clove; Turmeric; 20 ml Olive oil (divided); 10 g Butter; Salt and pepper; Oregano; 2 tbsp low sodium soy sauce; 1 tsp sriracha; Ginger; Arrowroot starch(added at the end)

Lyudmil Stoev @cook_14471081

Bulgaria

Make it spicy by adding the sriracha sauce listed below

Lyudmil Stoev @cook_14471081

Bulgaria

Make it spicy by adding the sriracha sauce listed below

Saved

Ingredients

30 minutes

1 serving

100 gBrown basmatti rice (uncooked)
300 gFresh or frozen mussels
100 gMushrooms
40 mlWhite wine
1garlic clove
Turmeric
20 mlOlive oil (divided)
10 gButter
Salt and pepper
Oregano
Sauce
2 tbsplow sodium soy sauce
1 tspsriracha
Ginger
Arrowroot starch(added at the end)

Saved

Steps

30 minutes

1

Start by boiling some water. Add 10ml of olive oil, turmeric and salt. Add 100g brown basmatti rice and cook for 20 mins or until ready. Prepare the sauce by adding soy sauce, sriracha and grated ginger(just a bit for taste). Leave it aside for now.
2

Heat a skillet over high heat. Add the other 10ml of olive oil and the butter. Now add the already chopped mushrooms and saute for 3-5 mins. Deglaze the skillet with the white wine and then add the mussels. Add oregano, salt and pepper to taste. Saute for another 5-6 mins or until the wine has almost evaporated.
3

Lower the heat to medium-low. Finish prepping the sauce by adding some water and 1 tsp of arrowroot starch. Whisk together.
4

Drain the rice and mix together in the skillet with the mushrooms and mussels. Set the mixture to one side of the skillet and add the sauce. Let it sit for a couple of minutes. Once it starts boiling, quickly fold everything together.
5

Bon appétit!