Easy Quick Mushroom Risotto
Great for lunch or as part of a larger meal
Mushrooms 3 large or 6 small per person
Garlic one clove per person
Virgin Olive Oil - one teaspoon per person or as required
Naturally brewed Soy Sauce
Cooked 'left over' soft short grain organic brown rice one cup per person
Pine nuts 2 desert spoons per person (optional)
Preparation
Wash and slice the mushrooms.
Peel the garlic and crush, mince or get your garlic press ready to hand
In a heavy pan, frying pan or skillet gently warm the oil. Its hot enough, if a sliver of mushroom sizzles slightly when dropped in.
Sautee the garlic for one minute, stirring constantly
Turn heat up to medium and add the mushrooms stirring until they start to soften
Add 1 desert spoon of pine nuts and stir one minute (optional)
Add 1 desert spoon of pine nuts and stir one minute (optional)
Cover with rice and add about one eighth to one quarter of a cup of water or organic soya milk (unsweetened) mixed with one teaspoon of soy sauce per person
Cover with lid or plate, turn heat to low and allow to steam for 15 mins.
Check at 5 minute intervals and add more liquid if needed.
Meanwhile prepare and cook the cabbage (below)
Slice the mushrooms |
Meanwhile prepare and cook the cabbage (below)
Mix and serve natural sauerkraut sprinkled with finely chopped spring onions
Delicious with gomasio and quick water sauteed green cabbage.
Quick Water Sauteed green Cabbage
Slice required amount of cabbage thinly
Heat heavy pan and add two desert spoons of water
Add cabbage and stir on medium high heat
Continue till green part is tender but still green