Creamy Mushroom Rice


This scrumptiously creamy mushroom rice is a great hearty side dish for the holiday table.  Who doesn’t love mushrooms?!  What I enjoy most about this rice is the rich mushroom flavor and different textures and overall flavor.

This is one side dish that I would suggest making the day that it is served!  The rice base is prepared similarly to that of a rice pilaf–as it cooks in vegetable broth, the rice is infused with bay leaf and thyme.  Jasmine added more texture by adding sauteed mushrooms and other vegetables and herbs to the mix.  To add creaminess, she then added a cashew cream.  If you want the cream sauce to shimmer just a tad more, add about 2 tablespoons of cold-pressed olive oil to the cashew cream mixture.  However, I enjoyed it very much as it is.

My friend, Jasmine, and I created a bountiful feast for our readers to enjoy, which consists of 13 delicious recipes!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!  We hope this recipe, and the other recipes in our collection, make their way to your holiday table.

Photo Credit: Jasmine Briones

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and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!


Creamy Mushroom Rice 

Time: 1 hour 5 minutes

Servings: 5-7

Diet: V, GF, SF, SRF

By Jasmine Briones / Sweet Simple Vegan



Infused rice:

4 cups low sodium vegetable broth or water

2 cups uncooked brown rice

½ Tbsp coconut aminos or tamari

1 bay leaf

1 sprig of thyme



¼ cup low sodium vegetable broth or water

¾ cup leeks, finely chopped

1 medium carrot, peeled* and chopped small

1 stalk of celery, chopped small

2 cups mushrooms, sliced

1 Tbsp fresh sage

1 clove garlic

sea salt and freshly ground black pepper, as needed



1½ cup raw cashews, soaked

3 Tbsp nutritional yeast

¼ cup water + more as needed

Freshly ground black pepper to taste



1. Soak the cashews for the sauce for 2 hours in 2 cups of filtered water. Drain.


Infused Rice:

1. In a medium pot, bring the vegetable broth to a boil. Add the rice, soy sauce, bay leaf and thyme and reduce the heat to medium-low. Cover and allow it to cook until all liquid is absorbed, about 25-30 minutes.*



1. In a pan, heat ¼ cup vegetable broth or water until warm. Add leek and mushrooms, and cook until the leeks are transparent. Add in the carrots, celery, sage. Cover, and let cook until all vegetables are tender, opening it and stirring a few times. Season it with pepper to taste.



1. In a high speed blender, combine all of the sauce ingredients and process until smooth.



1. Mix rice and vegetables in a large baking dish/ Pour the sauce over and mix until everything is covered.

  1. Bake, covered, for 25 minutes.*
  2. Remove from the oven and cool 10 minutes before serving.


Notes: Adapted from It Ain’t Meat, Babe.

If you use a different type of rice, the cooking time may vary.

You may leave the carrot skin on, I just peel out of preference.

If you would like a crust on the top layer, remove the lid and broil for the final five minutes.



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