Brown Rice Mushroom Risotto
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| Fri, 01-14-2005 - 7:25pm |
Made this vegetarian entree for dinner tonight, rave reviews from TG and Munchkin (she didn't even notice the vegetables!) The recipe is from Step by Step Delicious Vegetarian Food.
Ingredients:
6 cups vegetable stock
2 cups white cooking wine
2 T e.v.o.o.
1 oz butter/Smart Balance
2 small leeks or one large, shredded
2 cups spinach leaves
1 pound sliced mushrooms
3 cups brown rice
1 cup shredded mozzarella
1. Bring stock and wine to a boil, reduce heat to low, cover and keep at a low simmer.
2. Heat the oil and butter/Smart Balance in a seperate large pot over medium heat. Add leek and cook for 5 min. Add spinach and cook until wilted. Add mushrooms and cook for 5 min or until tender. Stir in the brown rice and saute 2 min.
3. Add the stock/wine mixture to the rice mixture and stir well. Cover and let cook until tunnels begin to form in the rice, stirring every 15 minutes or so to keep the vegetables from floating to the top. (It took about 40 min for the rice to cook on my stove)
4. Once tunnels begin to form in the rice, stir in cheese until melted.
Serving suggestions: Drizzle with balsamic vinegar and garnish with shaved Parmesan and parsley.
Enjoy!
Shan

Oh Shan!!!
Susan :)
Thanks Cathy!
I wasn't sure how kid-friendly this would be when I made it, but Munchkin loved it, and ate the whole plate before we told her that there was spinach in it, lol.
The ingredients listed are my modifications from the original recipe to make it SBD-friendly. If something doesn't quite gel, please let me know and I'll check the book to see if there's something else I forgot!
Shan
Okay this may be a dumb question, and over my head, but what the heck is e.v.o.o.?
Karen
Oh my gosh!!!!! Thank-you so much. Boy do I feel like an idiot. ROFL!
Karen
My review.
I made this and served it as a side dish to grilled chicken breasts (yeah, I know, so much for vegetarian)
All in all, I thought it was a pretty good recipe.
Making the decision to have a ch