This oat rice with chestnut mushrooms recipe is the perfect vegan dinner recipe for summer. You only need 6 ingredients and it’s done in less than 15 minutes. You can eat it warm, lukewarm and even cold, so it’s also great for a picknick.
Did you ever hear of Oat Rice? It’s a more sustainable alternative for rice. It contains 67% more protein, 7.5 times as many fibers and 26% less carbs than traditional white rice. Because Oat Rice grows in Scandinavia, with cold winters and mild summers, less pesticides are needed to to grow the oats. And it doesn’t need to travel far to land in your European kitchen, which leads to a smaller carbon foot print. This way Oat Rice has 80% less impact on the environment than white rice from Thailand.
If you don’t have Oat Rice, or if you can’t find it in your supermarket, you can also make this dish with pearl couscous, bulgur or regular couscous.
Vegan Dinner Recipe
This Oat rice with chestnut mushrooms recipe is completely vegan. It doesn’t use any animal-based products. And the great thing is; you don’t need any meat replacements either. This dish is just great and tasty on its own.
To add a bit of bite without using meat or cheese, I’ve used a Salad Topper. In many supermarkets you can buy sachets or little packages of crunchy seeds and/or nuts , ment to sprinkle over your salad. But you can also add salad toppers to this oat rice recipe.
If you don’t have or couldn’t find a salad topper, you can also use salted cashews or pistachios for a crunchy bite.
Scroll down for the recipe of oat rice with chestnut mushrooms.
Recipe Oat Rice with Chestnut Mushrooms
Ingredients (serves 2):
300 grams oat rice
1 glove garlic
400 grams chestnut mushrooms
50 grams arugola
1 bunch of dill
75 grams salad topper (or salted cashews or pistachos)
Boil the oat rice for 11-13 minutes, or as stated on the package.
Slice the mushroom and finely chop the garlic.
Warm some olive oil in a frying pan and fry the garlic for one minute. Add the mushrooms and fry for 4-5 more minutes.
Finely chop the dill.
Turn down the fire of both pans. Drain the oat rice and add to the mushroom-garlic pan. Stir in the dill, salad topper and the arugola.