Brown Rice & Mushroom Risotto
Serves 6 | Prep Time 35 minutes | Cook Time 1 hour 10 minutes
Ingredients
• 1 Tbsp Eden Extra Virgin Olive Oil
• 1 medium onion, minced
• 1 clove garlic, minced
• 1 1/2 cups Eden Short Grain Brown Rice, washed, drained, or Italian arborio rice
• 2 cups vegetable stock or water
• 15 ounces Eden Garbanzo Beans, rinsed and drained
• 1/2 cup Eden Maitake Mushrooms
• 1/3 cup Eden Sliced Shiitake Mushrooms
• 1 cup reserved mushroom soaking water
• 1/2 cup Eden Diced Tomatoes, drained
• 1/4 tsp Eden Sea Salt
• 1/4 tsp Eden Black Pepper
• 2 Tbsp fresh parsley, minced
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 Information
Per serving: 272 calories, 4g fat (12% calories from fat), 11g protein, 51g carbohydrate, 8g fiber, 0mg cholesterol, 115mg sodium