Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, brown rice & soy milk mushroom risotto. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Brown Rice & Soy Milk Mushroom Risotto is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Brown Rice & Soy Milk Mushroom Risotto is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook brown rice & soy milk mushroom risotto using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Brown Rice & Soy Milk Mushroom Risotto:
- Prepare bowls Cooked brown rice
- Get Unsweetened soy milk
- Take bags Mushrooms (of your choice)
- Prepare Krazy Salt (or salt & pepper)
- Get Parsley or shiso leaves (dried)
- Prepare 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 with this exceptional food brown rice & soy milk mushroom risotto recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
