Mar 29, 2014

Mushroom Brown Rice Risotto

Have you ever cooked risotto? Many are timid to try. And rightly so since traditionally, it is a time-intensive journey from raw grain to finished dish. Usually the rice is coated in some kind of oil (butter) with spices of choice and then slow simmered in a broth, stirring, adding more broth, stirring, adding more broth and stirring some more. It can be quite a tedious process. The result is a creamy rice dish with a myriad of flavor variations. This recipe provides you a very easy shortcut to a very yummy result…

I cooked the rice traditionally, with vegetable stock instead of water and using a bit more liquid than is usually called for. The big trick to a perfect risotto made with brown rice is to use short grain brown rice, which is stickier by nature. At the end, instead of stirring in heavy cream or butter (another risotto tradition), I used cashew milk, which is ultra creamy and delicious.

Here you go!

Ingredients:

  • 1½ cups short grain brown rice
  • 3¼ cups vegetable stock
  • 2 pounds sliced mushrooms of your choice (I used a combination of shiitake, bunapi and maitake)
  • 1 large onion
  • 1 TBS Bragg Organic Sprinkle (or substitute the following dried herbs: 1 tsp rosemary, 1 tsp thyme and 1 tsp oregano)
  • ¼ cup nutritional yeast
  • 2 TBS mellow white miso
  • ¼ cup cooking Sherry or dry white wine
  • 1 cup cashew milk (recipe here)
  • 2 green onions, chopped
  • handful of sprouts and/or microgreens of your choosing
Directions:

  1. Combine the rice with the stock and bring to a boil. Lower heat, cover and simmer until all liquid is absorbed.
  2. In the meantime, in a large sauté pan, water sauté the onion with the mushrooms and the Bragg Organic Sprinkle until tender. Add water as needed to prevent sticking.
  3. When the rice is cooked, stir it into the mushrooms. Add the nutritional yeast and the wine and simmer for about 10 minutes to cook the alcohol off. Take the pan off the heat.
  4. Combine the miso with about 3 TBS of the cashew milk and stir well to make a slurry. Add this to the pan.
  5. Add the rest of the cashew milk and stir well.
  6. Garnish with chopped green onion and/or some sprouts or microgreens.
Serves 4-6. Enjoy!

Healthy trails,

P.S. In case you’re wondering, these photos were taken before I perfected this recipe and did not contain the cashew milk. Your finished dish will be (look) a lot creamier!

4 responses to “Mushroom Brown Rice Risotto”

  1. I made this earlier this week and it was DELICIOUS! I had leftovers for 2 lunches. I'm sad its gone!

  2. Helyn says:

    That's great, Judith! Well, you can always make it again :))

  3. Could I use almond milk instead?

  4. Helyn says:

    Yes, Lisa! Make sure it's unsweetened.

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