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Mushroom & Brown Rice “Risotto”


  • 2 cups Golden Sunland Brown Rice, precooked

  • 1 cup thinly sliced white button mushrooms

  • 1 cup thinly sliced brown mushrooms

  • 2 small yellow onion diced, separated into 2 portions

  • 2 cloves garlic minced, separated into 2 portions

  • 1 cup chicken stock (substitute with vegetable stock if adjusting for vegans)

  • 1 cup white grape juice & white wine vinegar mix

  • 1 tablespoon butter (vegan butter if adjusting for vegans)

  • Salt & pepper to taste


  1. In a pot, heat the butter over medium heat. Add the yellow onion & sauté till fragrant.

  2. Then add the garlic & the mushrooms, sauté until mushrooms are sufficiently browned & wilted; adding salt & pepper to taste.

  3. Add the precooked rice & then the white grape juice & vinegar mixture & stir frequently until the rice has absorbed most of the liquid.

  4. Add ½ cup of the chicken/veggie stock & continue to stir occasionally until almost absorbed by the rice & slowly stir in the remaining stock into the pot.

  5. Season with salt & pepper.

  6. Garnish with dried oregano & thyme.

- Recipe By Chef Zahid for Golden Sunland, 2018

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