Stir-Fried Brown Basmati Rice with Soya Beans and Mushrooms

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

One of my favourite dinners, lately. But I know what you're thinking. How can brown rice, mushrooms and soya beans constitute comfort food? It sounds too healthy. Well, all I can say is, you have to try it. The brown Basmati rice is chewy, with a nutty flavour. The sweet, almost creamy little soya beans give colour and a soft texture. And the mushrooms, when mixed with the spring onions and garlic, just give it that intense, woody flavour on top. Add a slosh of dark and rich soy sauce and you've got dinner. Best eaten hot - in a bowl, with a spoon, in front of the telly. Miles better tasting than a takeaway, and healthier, too.

Stir-Fried Brown Basmati Rice with Soya Beans and Mushrooms

Serves 1

Ingredients

50g brown Basmati rice

1 clove garlic, chopped

1 spring onion, trimmed and chopped

2 tsp vegetable oil

3-4 chestnut mushrooms, cleaned, trimmed and sliced

handful frozen soya beans

dark soy sauce - about 1 tbsp

1 tsp sesame oil

Method

Put a pan of slightly salted water on to boil. Rinse the rice with cold water and then boil for about 15 minutes, or until tender. Once cooked, drain well and rinse with cold tap water. Set to one side. 

In a frying pan, fry the garlic and spring onion in the oil until softened but not coloured. Tip in the mushrooms and the soya beans and cook for 3-4 minutes more. Tip in the cooked rice and season with the soy sauce and the sesame oil, tossing everything together. Tip into a bowl and eat straight away. 

Variations: 

You could use any veggies really in this dish that you have kicking around, but remember if you're keeping it 'elimination-safe' you need to exclude nightshades such as potatoes, tomatoes, chillies and peppers. Chuck in some chopped kale or spinach if you have any too. And if you have any coconut oil in the cupboard you can use this instead of the vegetable oil, although I do find that this gives the dish quite a strong coconut flavour, which is fine if you like it. You could also fry a handful of cashew nuts along with the spring onions if you like, which will add protein.