Brown Rice and Mushroom Risotto

This is an easy method for those who want to make risotto without arborio rice. Easy and affordable meal to make for a busy week. Brown rice is a great staple for your pantry it is a veritle whole grain and is a great source of fibre, selenium, maganese, magnesium, folate and other B vitamins. 1 cup is 5 grams of protien.

Replacing refined grains with whole grains may help with weight loss goals as the fibre content in 1 cup of brown rice is 3.5 grams compared to white rice with less than 1 gram. Soluble fibre helps feed gut microbiobes which has many benefits including lowering cholesterol, reducing appitite and slowing blood sugar levels.

You can also add 1 cup of chickpeas for extra plant based protein.

You Will Need

300g mushrooms, sliced (Try mixing mushrooms - shiitake, oyster, swiss)

2 cups brown rice, rinsed

1 tbsp extra virgin olive oil

1 medium brown, diced

1 cup chicken-style stock.

1 tsp dried rosemary

1/2 tsp dried thyme

1 tsp black pepper

1 cup of peas

10 cups of filtered water

1 tsp truffle oil (optional)

How to Make

Add 10 cups of water to a large pot and bring to a boil. Add the brown rice and boil for 30 minutes.

While the rice is cooking, in a large saucepan on medium heat, add olive oil and onions; saute till softened. Add the mushrooms, peas, black pepper and herbs and continue to stir for 2 minutes and set aside.

Strain the rice, Add the rice back to the pot; on low heat add chicken style stock continue to stir till the stock absorbs into the rice this will help it become stickier add the mushroom mixture and fold it in. Turn off the heat and place a lid on top and let it steam for 2minutes. Serve and enjoy.

This is a quick and healthy recipe that will keep you satiated.