Garlic Mushroom Rice with Pine Nuts and Coconut Aminos

I seem to have developed a bit of a pine nut habit lately. They keep appearing in meals without much resistance from me, and I’m starting to suspect it’s no longer accidental. There’s something about the way they toast in a dry pan and bring a gentle crunch and nuttiness that works beautifully with simple food.

When you’re cooking gluten free, especially midweek, flavour often comes from layering small things well rather than relying on heavy sauces or complicated techniques. A handful of toasted pine nuts can completely change the character of a dish. They add texture, richness, and a subtle sweetness that balances savoury ingredients surprisingly well.

This recipe started out as a fairly ordinary cupboard dinner. I had mushrooms that needed using, some long grain rice already in the cupboard, and garlic and butter which are usually within arm’s reach in my kitchen. The coconut aminos came in as the savoury backbone of the dish. If you haven’t used coconut aminos before, think of it as a gentler alternative to soy sauce. It brings umami and depth without being overly salty, and it works particularly well in gluten free cooking.

The key to making this simple dish work is patience with the mushrooms. They need time in the pan to properly colour and reduce. That golden stage is where the flavour develops. Once that happens, the rest of the dish comes together very quickly. Garlic goes in briefly, the cooked rice is folded through, and a small splash of coconut aminos ties everything together.

Right at the end, the toasted pine nuts go back into the pan, bringing a bit of crunch and warmth to the whole bowl. It is simple food, but the kind of simple food that quietly works.

This is the sort of recipe I make when I want something comforting without a lot of effort. It is filling, savoury, naturally gluten free, and flexible enough to adapt depending on what else you have in the fridge.

You can serve it exactly as it is, or turn it into something more substantial with a fried egg on top, some roasted vegetables, or even leftover chicken. It also reheats well the next day, which makes it a good option if you want to cook once and eat twice.

Sometimes the best recipes are the ones that were never meant to be recipes at all. This was one of those.

Garlic Mushroom Rice with Pine Nuts and Coconut Aminos

Ben Haggerty

A simple gluten free rice dish made with golden mushrooms, garlic, toasted pine nuts, butter, and coconut aminos. Comforting midweek food built from everyday ingredients.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 2

Equipment

• Saucepan with lid
• Large frying pan
• Wooden spoon
• Small plate or bowl

Ingredients

  

• 150 g Long Grain Rice
• 250 g Sliced Mushrooms
• 20 g Butter
• 1 tbsp Olive Oil
• 2 Cloves of Garlic
• 25 g Pine Nuts
• 1½ tbsp Coconut Aminos
• Freshly Ground Black Pepper to taste

Instructions

 

• Cook the rice according to the packet instructions. Once cooked, drain well and set aside with the lid on to keep warm.
  150 g Long Grain Rice
• Heat a dry frying pan over a medium heat. Add the pine nuts and toast for 2 to 4 minutes, stirring constantly, until pale golden and fragrant. Remove immediately to a plate and set aside.
  25 g Pine Nuts
• In the same pan, add the olive oil and half the butter. Once melted, add the mushrooms and spread them out in an even layer. Leave them alone for a few minutes so they can colour properly.
  20 g Butter, 1 tbsp Olive Oil, 250 g Sliced Mushrooms
• Stir the mushrooms and continue cooking until they are golden, reduced, and any moisture has cooked off. This should take around 8 to 10 minutes.
  250 g Sliced Mushrooms
• Add the garlic and cook for about 30 seconds until fragrant. Keep the heat under control so the garlic does not brown.
  2 Cloves of Garlic
• Add the cooked rice to the pan and stir well to combine with the mushrooms. Break up any clumps as you go.
  150 g Long Grain Rice
• Add the coconut aminos and mix until everything is evenly coated. Start with 1½ tablespoons, taste, then decide if it needs more.
  1½ tbsp Coconut Aminos
• Stir through the remaining butter and season with black pepper. Taste again and adjust if needed.
  Freshly Ground Black Pepper, 20 g Butter
• Remove from the heat and gently fold through the toasted pine nuts. Finish with lemon zest or fresh herbs if using.
  25 g Pine Nuts

Notes

• • If the rice feels a little dry, add 1 to 2 tablespoons of hot water or stock rather than more coconut aminos.
  • This dish leans savoury and earthy. A small hit of freshness at the end lifts it nicely.
  • Leftovers reheat well in a frying pan with a splash of water.

Keyword Coconut Aminos, Gluten Free, Mushroom, Rice