1-First: cook 1 cup of brown basmati rice according to package instructions, using vegetable broth if you want extra flavor.

2-Next: finely dice 1 yellow onion and slice 1 pound of mushrooms to about 1/3 to 1/4 inch thick, then sauté the onion in a large skillet over medium-high heat for 7 to 8 minutes using water or vegetable broth to keep it oil-free, adding more liquid as needed.

3-Adding the Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook for another 8 minutes until they turn tender. Mince 2 to 3 cloves of garlic and slice 3 green onions, then stir them in and sauté for 1 minute to release their aroma. This step really brings out the depth in your soy sauce mushroom rice, making it taste fresh and inviting.

4-Combining and Finishing: Lower the heat to medium, add the cooked rice, sliced green onions, and 1 and 1/2 tablespoons of tamari or soy sauce, then mix well and cook for about 5 minutes until everything is heated through. If you’re adding optional items like asparagus, mung bean sprouts, spinach, or other vegetables, incorporate them now. Finally, adjust the tamari or soy sauce to taste and top with sesame seeds before serving for a nice finish.