Shiitake Mushrooms and Brown Rice En Papillote
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
- Servings: 4
Photography: Bryan Gardner
Source: Whole Living, January/February January/February 2012
- 2 cups cooked brown rice
- 4 cups thinly sliced shiitake mushrooms
- 8 sprigs fresh thyme
- Coarse salt and pepper
- 1/4 cup olive oil
- 1 cup fresh greens
- Lemon wedges
Heat oven to 425 degrees. Cut 4 pieces of parchment paper, 12 by 16 inches each. Divide brown rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with olive oil.
Bake on a rimmed baking sheet until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Serve with greens divided among plates and squeezed with lemon wedges.