Recipes Ingredients Pasta and Grains Rice Recipes Shiitake Mushrooms and Brown Rice En Papillote Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms. Ingredients 2 cups cooked brown rice 4 cups thinly sliced shiitake mushrooms 8 sprigs fresh thyme Coarse salt and pepper ¼ cup olive oil 1 cup fresh greens Lemon wedges Directions 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. Bryan Gardner Rate it Print