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Mediterranean Rice with Mushrooms & Broccoli

This dish, with it’s tomato and olive flavours will transport you to the Mediterranean! Thank you to Kim for sharing this recipe.

Time 20 mins
Skill Level Easy

Ingredients List


Serves 4
  • 2 to 3 cups of brown rice
  • 2 tomatoes , chopped small
  • 1 handful of basil leaves (optional)
  • 7 to 10 black olives or green olives, pitted
  • himalayan salt or sea salt
  • ½ cup of broccoli , cut into small florets
  • 10 chestnut mushrooms , sliced
  • 7 sun-dried tomatoes (optional)
  • 1 tsp maple syrup
  • extra virgin olive oil


  1. Steam the broccoli for 5 minutes and put the rice on to boil – usually for around 20 minutes (unless you have it cooked and ready in the fridge).
  1. Dry fry or use a little extra virgin olive oil to cook the mushrooms (with a little salt) until soft.
  1. Add the chopped tomatoes, sun-dried tomatoes, maple syrup and basil and cook for a further 5 minutes.
  1. Once the vegetables are soft, add the cooked rice and broccoli florets and heat through.
  1. Season with salt and pepper according to your taste.
  1. Drizzle with extra virgin olive oil and garnish with a few basil leaves.