Mushroom and Leek Brown Rice "Risotto"
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Mushroom and Leek Brown Rice "Risotto" calories by ingredient
Introduction
A healthier alternative to an Italian favorite A healthier alternative to an Italian favoriteNumber of Servings: 2
Ingredients
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1/4 cup brown long grain rice
5 small mushrooms
1 small leek
1/2 shallot
1 clove garlic
1 tsp chicken bouillon
1/2 tsp margarine
1 tbsp sunflower oil
1/2 tsp dried basil
1/4 cup parmesean cheese
Directions
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.
Member Ratings For This Recipe
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ZRIE014
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MUGABI123
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PATRICIAANN46
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LIFE_IN_HAWAII
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TOBICAE