Mushroom and Leek Brown Rice "Risotto"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 cup brown long grain rice5 small mushrooms 1 small leek1/2 shallot1 clove garlic1 tsp chicken bouillon1/2 tsp margarine1 tbsp sunflower oil1/2 tsp dried basil1/4 cup parmesean cheese
Slice shallot, mushrooms, and garlic.
chop leeks, and place in a bowl of water. Swish around to remove dirt (leeks will float to top, dirt will settle to bottom). Remove leeks from water and set aside. In a saucepan, warm margarine and sunflower oil over medium-high heat. Add mushrooms, shallots, and garlic to pan and simmer until softened. Add a little water if needed to keep from sticking (will also steam veggies and help to soften). In another pot, boil 3 cups of water and add chicken bouillon. Keep warm on burner until needed. Once mushroom mix is softened, add rice to saucepan until all oil is absorbed. Add white wine, and stir until rice absorbs alcohol. Add about 1/3 of bouillon/water mix and cover, stirring often. Once absorbed, add about 1/2 of remaining water/bouillon, and recover, stirring often. In remaining water/bouillon, bring back to a boil, and place leeks in to soften. When absorbed, add remaining water/bouillon/leek mixture and basil to rice, and cover, stirring often until rice is cooked and liquid has been absorbed (rice should be slightly wet, as little starchy liquid is desired for risotto-like texture). Stir in most of parmesean cheese, and serve with the remainder sprinkled over the top.
Makes two portions. Wonderful with grilled chicken breast as a side, or served with a greens salad as an entree. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user TMA031979.
chop leeks, and place in a bowl of water. Swish around to remove dirt (leeks will float to top, dirt will settle to bottom). Remove leeks from water and set aside. In a saucepan, warm margarine and sunflower oil over medium-high heat. Add mushrooms, shallots, and garlic to pan and simmer until softened. Add a little water if needed to keep from sticking (will also steam veggies and help to soften). In another pot, boil 3 cups of water and add chicken bouillon. Keep warm on burner until needed. Once mushroom mix is softened, add rice to saucepan until all oil is absorbed. Add white wine, and stir until rice absorbs alcohol. Add about 1/3 of bouillon/water mix and cover, stirring often. Once absorbed, add about 1/2 of remaining water/bouillon, and recover, stirring often. In remaining water/bouillon, bring back to a boil, and place leeks in to soften. When absorbed, add remaining water/bouillon/leek mixture and basil to rice, and cover, stirring often until rice is cooked and liquid has been absorbed (rice should be slightly wet, as little starchy liquid is desired for risotto-like texture). Stir in most of parmesean cheese, and serve with the remainder sprinkled over the top.
Makes two portions. Wonderful with grilled chicken breast as a side, or served with a greens salad as an entree. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user TMA031979.
Nutritional Info Amount Per Serving
- Calories: 263.3
- Total Fat: 11.7 g
- Cholesterol: 7.3 mg
- Sodium: 383.4 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 2.7 g
- Protein: 7.5 g
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