New This Month

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 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


  1. 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.

  2. 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.

Reviews Add a comment

  • LittleRedFrog
    31 JAN, 2014
    Thanks to the snacks provided in the program, I have some throughout the day and am not too hungry in the evening. This dish would otherwise have been a little light. But as I wasn't starving, it was just enough. I think this cleanse started carving my appetite and I don't feel crazy hungry comes 4 p.m. I really like the flavours though and it made me (re)discover shiitake mushroom that I will be having a lot more of now! Thanks! Tasty and light.