Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brown rice & soy milk mushroom risotto. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Brown Rice & Soy Milk Mushroom Risotto is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Brown Rice & Soy Milk Mushroom Risotto is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have brown rice & soy milk mushroom risotto using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Brown Rice & Soy Milk Mushroom Risotto:
- Take 2 bowls Cooked brown rice
- Make ready 200 ml Unsweetened soy milk
- Make ready 2 bags Mushrooms (of your choice)
- Prepare 1 Krazy Salt (or salt & pepper)
- Get 1 Parsley or shiso leaves (dried)
- Make ready 1/2 tsp Consomme granules
Instructions to make Brown Rice & Soy Milk Mushroom Risotto:
- Heat a non-stick frying pan and stir-fry the mushrooms. This time I used 1/2 bag of shimeji and 1/2 bag of enoki mushrooms.
- When the mushrooms have wilted, add in the cooked rice and mix. Then pour in the soy milk and consomme and heat the mixture until it starts to bubble.
- Season the risotto with the Krazy Salt (or salt & pepper) and transfer it to a plate. Sprinkle some dried parsley or shiso leaves to finish.
So that’s going to wrap it up for this exceptional food brown rice & soy milk mushroom risotto recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
