Mushroom & Brown Rice “Risotto”

Ingredients:

• 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

Steps:

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