Brown rice with Mushrooms, Spring onions and toasted Almonds

Brown rice mushrooms spring onions and toasted almonds

This is a really quick and easy healthy meat-free dinner.

3-4 servings

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2 cups cooked brown rice – I used brown basmati
4 brown mushrooms, wiped and sliced
4 salad onions or 1 spring onion, snipped with a kitchen scissor
1 tsp olive oil + extra
1/2 tsp  ground cumin
Salt to taste
1 tbsp toasted almond flakes (best to do this in a dry pan on the stove. It takes only a few seconds)


In a non stick pan fry the spring onions, mushrooms and cumin. Mushrooms are also “thirsty” vegetables. Add another splash of olive oil and turn. Adding salt now will also encourage the water to come out of the mushrooms.
Add rice. Mix in almonds just before serving.

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