©2014 Eden Foods, Inc.
Brown Rice & Mushroom Risotto
Serves 6 |
Prep Time 35 minutes |
Cook Time 1 hour 10 minutes
Soak the maitake and shiitake in separate bowls with warm water to cover for 10 minutes. Remove the mushrooms, squeeze out water and chop coarsely. Reserve 1 cup mushroom soaking water.
Heat the oil in a medium saucepan, and sauté the garlic and onions for 1 to 2 minutes. Add the maitake, shiitake, salt and pepper. Sauté for another 4 to 5 minutes. Add the rice, vegetable stock, garbanzo, mushroom soaking water, and tomatoes. Cover and bring to a boil. Reduce the flame to low and simmer for 1 hour. Remove from the flame and mix in the parsley. Serve.
4g fat (17% calories from fat),
Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Italian, Japanese Food, Low Sodium, Macrobiotic, Main Course, No Sweetener Added, Oils, Tomatoes, Vegan, Wheat-Free, Whole Grain