At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 bowls
• Prep time: 18 minutes
• Cook time: 45 minutes

The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One nutrition serving from the editor-reviewed yield of 4 bowls.

• Calories: 490 kcal
• Protein: 23 g
• Carbohydrates: 80 g
• Fat: 11 g
• Sodium: 283 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full editor-reviewed recipe yield.

• 1 1/3 cups (240 g) dry short- or medium-grain brown rice
• 1 1/3 pounds (600 g) white mushrooms, sliced
• 2 1/2 cups (400 g) cooked white beans without salt, drained
• 5 cups (1,200 g) water, kept hot
• 2/3 cup (60 g) grated Parmesan
• 1/4 cup (60 g) lemon juice
• 1 tablespoon (14 g) olive oil
• 3 cloves (9 g) garlic, chopped
• 1 tablespoon (3 g) fresh thyme leaves
• 1/2 teaspoon (1 g) black pepper

Directions

1. Blend the white beans with 2 cups of the hot water until smooth.

2. Heat the oil in a wide pot and brown the mushrooms, 8 to 10 minutes; transfer half to a plate. Add the garlic and rice and stir for 1 minute.

3. Add the bean puree, then the remaining hot water about 1 cup at a time, stirring often until absorbed and the rice is tender, 30 to 35 minutes.

4. Fold in the Parmesan, lemon juice, thyme, black pepper, and reserved mushrooms and divide among four bowls.

Sources

1. USDA FoodData Central — April 2026 data release