The other day I was craving some risotto, and since I had never made it before I went on a quest to find the easiest recipe out there.
I knew I had the ingredients, and ended up finding it while watching the TV show Poh & Co. that's available on Netflix. Great show if you are into cooking and Australian accent (I do)...
This is my version of it with brown rice and a vegan twist.
Ingredients (serves 2 to 4)
1 cup brown rice - soaked overnight if possible
2 cups of water or vegetable broth (low sodium)
2 cups shiitake mushrooms - chopped to taste
1 onion - medium size - diced
3 or 4 kale leaves or you could use spinach to taste
3 to 4 tbsp. olive oil
4 sage leafs
2 or 3 tbsp. vegan butter - for creaminess
2 tbsp. nutritional yeast - for cheese flavor
Salt and pepper to taste
Parsley - chopped
1/4 cup dry white wine
Rinse rice with cold water, strain, and set aside.
In a non-stick pot, heat the oil over low-medium heat, then add the chopped onion and sage. Cook for about 3-4 minutes or until the onion is soft.
Add the mushrooms, and cook for about 5 minutes.
Add the chopped kale or spinach and stir.
Then add the rice and mix through.
Add the water or vegetable broth and the optional ingredient. Make sure there is enough liquid to cover the rice.
Stir and check it from time to time to make sure it has liquid left for it to continue cooking. If you think it is too dry add some water to prevent it from burning.
Cooking time may vary, but it should be between 40-50 minutes if you are using brown rice.
Once the rice is cooked, add the butter, nutritional yeast, salt, and pepper. Stir until combined.
Serve in a bowl and garnish it with parsley and lemon zest.
If you want to have more veggies, have a side of arugula or spinach salad dressed with olive oil, lemon juice, and salt.
Happy, and healthy eating my friends!
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