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Smoky Spicy Broth with Mushrooms & Rice

4.5
20
Notes
40 mins cook
This roasted mushroom and spicy chipotle brothy rice is bursting with umami. An incredibly soothing vegan dinner for the colder months.
Chloe René

Chloe René

Smoky Spicy Broth with Mushrooms Rice
Serves
4
Mixed Mushroom
Ground Cumin
Ground Coriander
Sesame Seeds
Tomato Purée
Chipotle Paste
Mushroom Stock
Lime
Fresh Coriander
Cooked Rice
Olive Oil

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    Notes
    (17)

    R
    Ruby O.
    21 days ago
    This is well worth a make!!!
    L
    Luke L.
    2 months ago
    A great easy to make recipe that has layers of flavours. Love rich vegan recipes like this.
    Chloe R.
    Chloe R.
    2 months ago
    ·
    Chef
    im so glad you liked it!
    L
    Lesa L.
    2 months ago
    Really nice easy recipe, will be making again and again.
    B
    Brittany J.
    2 months ago
    I made this tonight, and I’m absolutely hooked. I couldn’t find any chipotle paste, so I used harissa and ancho chili powder. I also added a little liquid smoke and lion’s mane mushrooms. I mistakenly added a little too much tomato paste. I’m adding this to my meal rotation for at least once a month. So glad I saw this meal on Instagram.
    J
    Jodie D.
    3 months ago
    This was surprisingly delicious for such a simple dish. I only had chicken stock so used that but added porcini paste, spring onions & a bit of ginger to it. Didn’t have as many mushrooms either so added a chicken thigh I had as well so not vegan but still great!
    B
    Beatriz P.
    3 months ago
    Thanks for your comment, was wondering if it would work with chicken stock .
    E
    Elena P.
    3 months ago
    10/10 have had this 3 weeks in a row!
    J
    Julia E.
    3 months ago
    This is unexpectedly delicious. I had no sesame seeds so I can only imagine how much they would add to the flavor.
    T
    Taylor S.
    3 months ago
    This was unreal! sooo easy and delicious. going to be a staple meal for sure!
    S
    Shivani B.
    3 months ago
    How do you make the mushroom stock?
    Mob
    Mob
    3 months ago
    (edited)
    ·
    Admin
    Hi Shivani! You can use shop-bought mushroom stock or, to make your own, add your choice of dried or fresh mushrooms to a large pot and top it up with cold water (at a ratio of approx 250g dried mushrooms or 500g fresh mushrooms to 2L water). You can also add onions and their peels, garlic cloves, fresh ginger, kombu seaweed, peppercorns, fresh or dried herbs or other aromatics to flavour the broth as you like. Bring to a boil and simmer for at least 30 mins or up to 2 hours then strain and use. Enjoy!
    H
    Hannah P.
    3 months ago
    Didn’t have chipotle paste at home so replaced with chorizo bits and it was great
    J
    Jemima H.
    3 months ago
    (edited)
    Absolutely loved this! Broth is really warming and the mushrooms are really nutty and delicious - and easy to make
    L
    Lucy A.
    4 months ago
    Absolutely delicious! We loved this as a midweek supper
    E
    Ella T.
    4 months ago
    Loved this! Super flavoursome, really easy to whip together, made it for a dinner party and got loads of compliments on it. Low effort maximum reward!
    S
    Suzanne C.
    4 months ago
    Loved it! Absolutely delish…
    S
    Sarah P.
    4 months ago
    This was such a quick and easy weeknight supper! And the umami flavour is just mouthwatering 🤤 I couldn’t find chipotle paste in my local store but they did have a chipotle sauce which I used instead, just a bit more than the recipe said cuz I figured it would be less concentrated and it was perfect 👌🏼
    C
    Camille D.
    4 months ago
    Loved this! Pretty simple to prepare and put together, actually took about 40 mins as recipe suggests. Smoky tomato broth, coriander rice, and crispy mushrooms - perfect autumn/winter combo.
    E
    Elliot D.
    4 months ago
    Bloody lovely, great flavours and went down a treat!

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