Creamy Mushroom Stew over Brown Rice

Rinse brown rice under cold running water until the water runs clear. Combine rice, 2 cups water, and ½ tsp salt in a medium pot.

Bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for about 45 minutes until rice is tender and water is fully absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Peel and dice the yellow onion into small pieces. Peel and dice the carrot into small pieces. Slice the mushrooms. Peel and cube the potatoes into 1-inch pieces. Peel and mince the garlic cloves.

In a large Dutch oven or heavy-bottomed pot, melt the butter together with the sunflower oil over medium heat.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the diced carrot, minced garlic, thyme, and white pepper. Stir well and cook for another minute until fragrant.

Add the sliced mushrooms and a pinch of salt to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 5-7 minutes.

Pour in the white vinegar and stir to scrape up any browned bits from the bottom of the pot.

Add the cubed potatoes and enough water to cover them by about 1 inch. Bring to a gentle boil, then reduce heat to medium-low and simmer until the potatoes are nearly tender, about 10-15 minutes.

Stir in the heavy cream and soy sauce. Let the stew simmer for another 5 minutes until it thickens slightly and the flavors meld together.

Remove the pot from heat. Stir in the yogurt until fully incorporated and the sauce is smooth and creamy. Season with salt and black pepper to taste.

Divide the cooked brown rice among serving bowls. Ladle the creamy mushroom stew generously over the rice. Finish with a heavy shower of fresh dill and fresh parsley.