Broccoli and Mushroom Brown Rice

Broccoli and Mushroom Brown Rice

November 15, 2016
Diverticulosis Diet Broccoli and Mushroom RiceDiverticulosis Diet Broccoli and Mushroom Rice
Serves 4

Although this is a vegetarian meal, the portobello mushrooms give this dish a meaty texture.


  • 1 Tablespoon
    olive oil
  • 1
    medium onion, chopped
  • 2
    garlic cloves, minced
  • 1 Cup
    instant brown rice
  • 8 Ounces
    Portobello mushrooms, sliced
  • 3/4 Cups
    vegetable broth
  • 1 Pound
    broccoli florets, fresh, cut into bite-size pieces
  • 1/2 Teaspoon
  • 1/4 Teaspoon


  1. In a medium pan, heat olive oil over medium-high heat. Cook onions and garlic until translucent, about 5 minutes.

  2. Stir in rice and mushrooms and cook 3-5 minutes or until mushrooms have released all of their juices. Add the broth and bring to a boil. Reduce heat to medium-low and cover until liquid is absorbed (about 7 - 8 minutes).

  3. Place broccoli florets in a microwave-safe casserole dish and sprinkle with salt and pepper and add 4 tbs. water. Cover and cook at high power for 5 to 7 minutes or until tender.

  4. Fluff rice with a fork and pour into a serving platter and top with broccoli. Toss to combine and serve. Can be topped with freshly grated Parmesan cheese and fresh Italian parsley.


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