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Brown Rice & Mushroom Risotto

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


1 Tbsp Eden Extra Virgin Olive Oil

1 medium onion, minced

1 clove garlic, minced

1 1/2 cups organic short grain brown rice, washed and 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 freshly ground black pepper

2 Tbsp fresh parsley, minced


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: 214 calories, 4g fat (17% calories from fat), 5g protein, 46g carbohydrate, 8g fiber, 0mg cholesterol, 81mg sodium