Mushroom Brown Rice (Low Fat, Gluten Free)

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When it comes to side dishes I like to have a few up my sleeve that are easy to throw together for those times when we have unexpected company drop in. In order for a dish to win a spot in my quick fix arsenal it needs to be made with simple ingredients that I can usually find in my pantry and be fast.

My Tableof Three Mushroom Brown Rice

This quick Mushroom Brown Rice is made with only four main ingredients, if you don’t count the spices. All the ingredients are things I usually have on hand.  You know what is even better? It can be finished in about 30 minutes!

The brown rice can sometimes take almost an hour to cook on the stove so to save time I use instant brown rice for this recipe.  I like to sauté my mushrooms and onions and add them to the broth. Then bring it all to boil and add in the rice to cook in this flavorful broth. I think this method imparts the most flavor. You might have to adjust the liquid/rice ratio so just check the directions on the back of your box and adjust your amounts of rice and broth as they may vary from mine below.   I have also made it with long grain brown rice,when I didn’t have instant, and it was just as amazing.  Again, just follow the water to rice ratio on the rice you choice  A quick fix recipe was my goal so instant rice took center stage.

Mushroom Brown Rice

This is a very simple but tasty way to jazz up brown rice. Though it is simple I bet it will make your family or those unexpected guests pretty happy when you serve it. This recipe is low-fat, gluten-free and will fit nicely into an “E” meal if you follow the Trim Healthy Mama plan. You can also use a vegetable stock here to make it vegan friendly if needed.

**You may also like these: Bacon Parmesan Stuffed Mushrooms

Mushroom Brown Rice (Low Fat, Gluten Free, THM “E”)

Serves: 6

  • 3 cups instant brown rice
  • 2  (14 oz) cans fat-free beef broth ( or veggie broth for vegetarian version)
  • 8 ounces of Baby Portobello Mushrooms, sliced
  • 1/2 cup of chopped red onions
  • 1 Tbsp of olive oil for cooking mushrooms
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste

Directions: Saute the mushrooms and onions in the olive oil until tender. Add your mushroom and onions along with your beef broth to a sauce pan and bring to a boil. Add in the three cups of rice (or enough for 6 servings per your box) and bring back to a boil. Reduce heat and cover. Simmer until your rice has absorbed all the broth. Mine took about 25 minutes.  Remember to just prepare your rice according to the package just replacing the water with the beef broth.

**Nutritional Date, per my calculations for brands I use are: Per serving (about 1/ cup): Calories: 156, Fat: 3 grams, Carbs: 29 grams, Fiber: 2 grams, Sugar: 1 gram, Protein: 5 grams




    • Keri Bucci says:
      Hi Rachel, yes I have the nutrition. Here you go, hope these help. Per serving (about 1/ cup): Calories: 156, Fat: 3 grams, Carbs: 29 grams, Fiber: 2 grams, Sugar: 1 gram, Protein: 5 grams
  1. Karen Quick says:
    Thank you so much. I love the idea of cooking this up with chicken for a full E meal. I get so confused over the scientific THM way of eating. It is absolutely mind boggling. I subscribed a little while ago and will appreciate all your help!
    • Keri Bucci says:
      Karen, so glad you subscribed! Thank you for taking time and stopping by. Just take your time learning the science behind it and start slowly, incorporating each new idea a little at a time, until you get them down. I know you will do great and will have a great journey! Always remember to give yourself grace and if you have an off meal or day just dust it off and get right back on girl. You can do it! Enjoy the rice! - Keri
  2. Eileen Miller says:
    If you added a protein - chicken or pork, would it still be an E? Or would it be a crossover? These thins still confuse me!

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