Creamy Mushroom and Pea Skillet Rice
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An easy creamy rice recipe made with coconut milk and nutritional yeast then tossed with shiitake mushrooms and peas and topped with tofu strips and vegan parmesan cheese for an easy, flavorful, risotto-inspired weeknight dinner.
We’re gettin’ creamy and shroomy in record time here people! This Creamy Mushroom and Pea Skillet Rice is the perfect weeknight dinner that the whole family will love- maybe even those non-‘shroom lovers at the table. Inspired by Gardein’s Chick’n Scallopini, I created a recipe to showcase the versatility of a meat-free meal for all my Meatless Mondayers, which certainly can be enjoyed any day of the week really. This recipe takes simple, common foods and combines them into a one-skillet meal that goes from skillet to table in just 20 minutes!
I suppose I could have called this Creamy Mushroom and Pea Skillet Rice risotto, but since there’s no butter or wine I thought maybe creamy skillet rice seemed more appropriate, although it does taste pretty similar to a risotto. The creamy sauce is made with olive oil, arrowroot, nutritional yeast, coconut milk, garlic powder, onion powder, salt, pepper, and a pinch of paprika. Super simple, super easy, super flavorful.
You simply boil your rice, which by the way if you’re trying to keep the grains down you can sub chickpea rice, or another grain-free rice substitute. I actually used Banza chickpea rice in this Creamy Mushroom and Pea Skillet Rice and it was perfect. Next, you’ll sautee your shiitake mushrooms and your peas, set aside while you make the creamy sauce. I like to blend my sauce to make it extra creamy. Then combine everything back together in the skillet and let it simmer a few minutes while the flavors all come together. Perfecto! The “chicken” is optional but really was a great addition to this meal, so check your local grocery store for a good chicken replacement, like Gardein (also gluten-free!).
Serve up your Creamy Mushroom and Pea Skillet Rice into bowls and garnish with fresh parsley and vegan parmesan cheese. You might even add this to your menu rotation as a go-to, meat-free meal! I know I’m always on the hunt for non-boring, easy recipes. If you’re not a shiitake fan, you can also use a different type of mushroom, maybe portobello or just good ol’ fashioned button mushrooms for a milder mushroom flavor. If you’re into the whole Meatless Monday thing (go you!) here are some other easy riced dinner options:
☆ SOUTHWESTERN CAULIFLOWER RICE BOWLS
☆ SRIRACHA PEANUT CAULIFLOWER RICE BOWLS
☆ CHIPOTLE “RANCH” PINEAPPLE RICE BOWLS
Snap a photo of your creamy rice bowls and maybe even a video of you enjoying them with the people you love. Tag me on Instagram or Facebook or use #healthylittlevittles so I can see all your lovely recreations!
Creamy Mushroom and Pea Skillet Rice
- Total Time: 20 minutes
- Yield: 3–4 people 1x
Description
An easy creamy rice recipe made with coconut milk and nutritional yeast then tossed with shiitake mushrooms and peas and topped with tofu strips and vegan parmesan cheese for an easy, flavorful, risotto-inspired weeknight dinner.
Ingredients
- 8 ounces rice, cooked
- 1 cup peas
- 4 ounces shiitake mushrooms (or other mushrooms you prefer)
- 1 can coconut milk
- 1/3 cup nutritional yeast
- 3 tablespoons olive oil
- 2 tablespoons arrowroot/tapioca flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- pinch paprika
- pinch pepper
Instructions
- Boil the rice according to package directions. You can choose minute rice if you’d like to keep the time down.
**NOTE: I used Banza chickpea rice to make this meal grain-free! - In a large skillet, add about 1 tablespoon of olive oil and sautee the washed mushrooms over medium heat for about 7-10 minutes. Add your frozen peas to the skillet and sautee an additional few minutes until the peas are tender. Place the mushrooms and peas in a bowl when they are done while you make the creamy sauce and your chicken replacement (optional).
- Add 2 tablespoons of olive oil to the same skillet. Increase the heat to high and then whisk in the arrowroot/tapioca flour.
- Slowly add the coconut milk, whisking continuously.
- Whisk in the nutritional yeast, and all spices- once the sauce is bubbling, reduce the heat to low.
- Transfer the sauce into a blender and blend until super creamy (just about a minute or so) and then add back to the skillet.
- Drain the rice, and add to the skillet along with the peas and mushrooms.
- Stir to combine and then let the mixture simmer for a few minutes.
- Garnish with fresh parsley and vegan parmesan cheese.
Notes
** I used Gardein Chick’n Scallopini in this recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American
