Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, brown rice & soy milk mushroom risotto. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Brown Rice & Soy Milk Mushroom Risotto is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Brown Rice & Soy Milk Mushroom Risotto is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Get 2 bowls Cooked brown rice
- Prepare 200 ml Unsweetened soy milk
- Get 2 bags Mushrooms (of your choice)
- Take 1 Krazy Salt (or salt & pepper)
- Get 1 Parsley or shiso leaves (dried)
- Make ready 1/2 tsp Consomme granules
Steps 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 is going to wrap this up for this exceptional food brown rice & soy milk mushroom risotto recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
