Borealis Mushroom Rice

Inspired by Dainty Chefs

Exceptionally simple with wonderful aromas, taste and texture. This recipe also makes for a great stuffing!

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  • 1 cup/250mL Dainty Borealis rice blend
  • 2 cups/500mL Mushroom broth
  • 1 tbsp Vegetable Oil
  • 1 medium Spanish Onion, halved and sliced thinly
  • 1 - 2 cups Mushrooms of choice, sliced
  • Optional: 1/3 cup/80mL chopped Walnuts
  • Optional: 1 tbsp butter or oil for the Walnuts



Add the cup of rice blend and mushroom broth to the bowl of your rice cooker. Cover and turn on your rice cooker. (Stovetop: Add the riz blend and mushroom stock to a pot with a good cover. Bring to a boil and immediately reduce to a simmer and cover for 25 minutes.)


Take a medium sauté pan and heat 1 tbsp vegetable oil on medium heat. Add the sliced onion. After 3 minutes add the sliced mushrooms. Sauté until softened and cooked through.


Take a small sauté pan and on medium heat add the butter or oil of your choice, and the walnuts. Toast the walnuts until you can smell them, be careful they can burn easily. Set aside.


Once your rice blend is cooked, fold in the onion and mushroom mix followed by the toasted walnuts. Serve or Stuff!

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