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
In a pot, heat the butter over medium heat. Add the yellow onion & sauté till fragrant.
Then add the garlic & the mushrooms, sauté until mushrooms are sufficiently browned & wilted; adding salt & pepper to taste.
Add the precooked rice & then the white grape juice & vinegar mixture & stir frequently until the rice has absorbed most of the liquid.
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.
Season with salt & pepper.
Garnish with dried oregano & thyme.
- Recipe By Chef Zahid for Golden Sunland, 2018