Brown Rice & Mushroom Risotto

Serves 6 | Prep Time 35 minutes | Cook Time 1 hour 10 minutes

Ingredients

Directions

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.

Nutritional Info

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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