SunRice

Stuffed Mushrooms with Brown Rice

I am using:

Prep time

15min

Cook time

60min

Try out this simple recipe for a healthy meal idea! These stuffed mushrooms are filled with brown rice and extra ingredients for delicious flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 8 people. Amended serving sizes for 1, 2, 4, and 6 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • cup SunRice Brown Medium Grain Rice (rinsed)

  • 500 g Butternut Pumpkin (peeled, diced)

  • 30 ml Olive Oil

  • 1 tbsp Honey

  • 8 sprig Thyme Sprigs (fresh)

  • 1 cup Water

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 1 tsp Cumin (ground)

  • 1 tsp Coriander (ground)

  • 8 Flat Mushrooms (stems removed)

  • 125 g Mozzarella (grated)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Stuffed Mushrooms with Brown Rice

Method

  • Preheat oven to 200C fan forced. Place pumpkin into a greased lined roasting pan. Combine 1 tablespoon of olive oil and honey together then spoon over the pumpkin, turn to coat. Scatter over half of the thyme and season. Roast for 20 minutes until light, golden and tender.

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Heat remaining oil in a frying pan over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until soft. Add the spices and cook for 1 minute until aromatic. Stir into the rice with the roasted pumpkin.

  • Place mushrooms into a greased roasting pan. Divide the rice mixture amongst the mushrooms. Top with cheese and scatter over remaining thyme. Bake for 10-15 minutes or until mushrooms are tender. Serve.

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