Brown Rice & Mushroom Risotto

Serves: 6 | Prep Time: 35 minutes | Cook Time: 1 hour 10 minutes
Brown Rice & Mushroom Risotto



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, 4 g fat (12% calories from fat), 11 g protein, 51 g carbohydrate, 8 g fiber, 0 mg cholesterol, 115 mg sodium

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