This delightful gluten-free and vegan dish with hearty mushrooms and brown rice will quickly become a weekly staple. The liquid aminos add a nice umami flavor and help really bring out the rich, earthy flavor. Different types of mushrooms can be used interchangeably! In fact, a mix of mushrooms makes it even tastier – this recipe uses portobello, but button and cremini mushrooms are equally delicious.
2 tbsp Coconut or Olive Oil
2 cloves Garlic, crushed
1 Yellow Onion, chopped
2 teas Braggs Liquid Aminos, divided
1 cup Portabello Mushrooms, sliced and divided
Himalyan Salt, to taste
1 cup Brown Rice
1 ½ cups Vegetable Broth
Green onions, for topping
Rinse brown rice and set to the side.
Start the Instant Pot in Sauté mode and let it heat. Add 1 tbsp oil, half the mushrooms, and a teaspoon of the liquid aminos. Cook them for about 4 minutes, or until they are brown. Allowing them to get a little crispy is a good thing! Take out and set aside.
Now add the other 1 tbsp oil, garlic, and onions to the pot. Sauté for 2 mins. Add the remaining half of the mushrooms with the other teaspoon of aminos and sauté for another 3-4 minutes until they are brown.
Add brown rice, vegetable broth, and salt. Stir and deglaze the pot, getting all the brown bits off the bottom. Press Cancel and close lid with vent in sealing position.
Select Manual mode for 25 minutes at High Pressure. When the pot beeps, let the pressure release naturally.
Add in the mushrooms kept aside from step 2.
Cooking the mushrooms in two steps helps the mushroom flavor really sink into the rice, while having mushroom pieces on top makes each bite full of the earthy, tasty funghi. The liquid aminos can be substituted for soy sauce, as that often has gluten contamination (unless they are specifically gluten-free), the aminos provide the umami flavor without the worry of allergen issues. This dish can be topped with chopped green onions, or add a crunch with some toasted slivered almonds!