# What You'll Need:
→ Brown Rice
01 - 1 cup brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Mushroom Stroganoff
04 - 1 tablespoon olive oil
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 pound mixed mushrooms (cremini, button, or portobello), sliced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 2 tablespoons all-purpose flour
11 - 1 1/2 cups low-sodium vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 1/2 cup canned coconut milk or unsweetened non-dairy cream
14 - 2 tablespoons nutritional yeast
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon lemon juice
# Directions:
01 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
05 - Sprinkle in smoked paprika, thyme, and flour. Stir well to coat the mushrooms and cook for 1 minute to eliminate the raw flour taste.
06 - Gradually pour in vegetable broth while stirring to avoid lumps. Add soy sauce, bring to a simmer, and cook for 3-4 minutes until the sauce begins to thicken.
07 - Stir in coconut milk and nutritional yeast. Simmer for 2-3 minutes until the sauce is creamy.
08 - Season with salt, pepper, lemon juice, and fresh parsley. Taste and adjust seasonings as needed.
09 - Serve the stroganoff over bowls of brown rice and garnish with additional fresh parsley.
