Main Dishesciaoflorentina
Brown Rice Porcini Mushroom Risotto Recipe
A vegan plant based porcini mushroom risotto recipe made with healthy whole grain brown rice, leeks and thyme
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- pot
📝 Preparation Steps
1
Add the dried mushrooms together with the thyme to a large bowl and pour the hot water over them. Allow to sit for ⏱️ 25 minutes.
2
Heat up a large skillet on medium low flame. Add the olive oil, onion, leeks and red pepper flakes with a pinch of sea salt and sautéed for about ⏱️ 10 minutes until wilted.
leek (- cleaned and sliced)1red pepper flakes1 pinchsea salt1 pinch
3
Stir in the brown rice and add 1/3 of the mushroom stock together with the rehydrated mushrooms. Stir to combine well and bring to a simmer. Cover with a lid and allow to cook for ⏱️ 15 minutes.
brown rice (- short grain)2 cups
4
Add another 1/3 of the mushroom stock to the pot with the rice and stir well. Cover and cook an additional ⏱️ 15 minutes stirring hard way through.
5
Reserve 1/2 cup of the remaining stock and add the rest to the rice. Stir well and cook another ⏱️ 15 minutes or so until al the liquids is absorbed and rice is cooked through.
6
Just before serving add the reserved stock and give it a vigorous stir. Taste and adjust seasonings with sea salt and serve garnished with the sunflower sprouts, herbs and nutritional yeast.
sea salt1 pinchnutritional yeast2 tbsp
Nutrition Facts
calories
425 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
5 g
sugar Content
1 g
sodium Content
49 mg
protein Content
10 g
carbohydrate Content
83 g
saturated Fat Content
1 g
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