Brown Rice Mushroom "Risotto" with Textured Vegetable Protein
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 192.9
- Total Fat: 3.8 g
- Cholesterol: 8.5 mg
- Sodium: 969.7 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.3 g
- Protein: 10.6 g
View full nutritional breakdown of Brown Rice Mushroom "Risotto" with Textured Vegetable Protein calories by ingredient
Introduction
This is a more modern adaptation from a recipe in Martha Rose Shulman's Fast Vegetarian Feasts. The original recipe called for soy flakes; while this protein-rich staple is still offered in stores today, many feel that TVP lends itself better as a filling, "meaty," and flavor-soaking addition to this very unique and interesting dish. Additionally, the original recipe called for a Marmite or Vegemite type of product (yeast extract); however, this substance contains free glutamates and is essentially used like MSG. Thus, this adaptation uses nutritional yeast for a vitamin (especially B-12) boost and a mild, cheesy flavor that is nicely enhanced by the subtle creamy texture of this classic Italian adaptation. Enjoy, and feel free to comment on any substitutions used in your own versions! This is a more modern adaptation from a recipe in Martha Rose Shulman's Fast Vegetarian Feasts. The original recipe called for soy flakes; while this protein-rich staple is still offered in stores today, many feel that TVP lends itself better as a filling, "meaty," and flavor-soaking addition to this very unique and interesting dish. Additionally, the original recipe called for a Marmite or Vegemite type of product (yeast extract); however, this substance contains free glutamates and is essentially used like MSG. Thus, this adaptation uses nutritional yeast for a vitamin (especially B-12) boost and a mild, cheesy flavor that is nicely enhanced by the subtle creamy texture of this classic Italian adaptation. Enjoy, and feel free to comment on any substitutions used in your own versions!Number of Servings: 6
Ingredients
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6 dried Shiitake mushrooms
4 to 5 cups vegetable broth (5 cups used in calculation of nutrition facts)
1 tbsp nutritional (NOT baker's!) yeast
2 cloves garlic
1/4 cup tamari (soy sauce)
1 1/2 cups brown rice, washed
3/4 cup Textured Vegetable Protein, like Bob's Red Mill TVP
1 cup dry white wine
Choice or combination of: 1 cup broccoli florets, sliced zuchinni, or chopped asparagus (1 cup brocolli used in recipe calculation)
1/2 tsp oregano (may also use thyme, basil, or rosemary)
2 tbsp chopped parsley (fresh)
1/4 cup fresh grated parmesan cheese
salt and pepper to taste (recipe calculated using 1/4 tsp salt and 1/2 tsp pepper)
Directions
1. Soak the mushrooms in hot water (just covered) for 15 to 30 minuted, until tender.
2. In a large pot bring allow to simmer the vegetable broth, garlic, tamari (soy sauce), and nutritional yeast.
3. When mushrooms are tender squeeze the liquis from the mushrooms, along with soaking liquid, into the broth.
4. RInse the mushrooms, slice thinly, and set aside.
5. Heat the butter and oil in a large, heavy-bottomed dutch oven and saute onion and garlic until the onion is translucent.
6. Add the rice and TVP and saute while stirring 2-3 minutes, until the rice is coated in the butter/oil mixture.
7. Add the white wine and cook, over medium heat, until the wine has almost been absorbed.
8. Pour in 4 cups of the simmering vegetable broth and add the sliced mushrooms.
9. Bring dutch oven to a boil, the reduce heat, cover, and simmer for 30 minutes.
10. Add the chosen vegetable(s), additional broth (if the rice seems dry), and chosen herb(s).
11. Cover and cook for another 5-10 minutes until the texture is as creamy or as thick as you desire,
12. Stir in the parsely, parmesan, and salt and pepper to taste. Enjoy the "grains" of your labors!
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Diabetic Exchanges: 1 1/2 starch, 1 lean protein
Number of Servings: 6
Recipe submitted by SparkPeople user GRACIE55113.
2. In a large pot bring allow to simmer the vegetable broth, garlic, tamari (soy sauce), and nutritional yeast.
3. When mushrooms are tender squeeze the liquis from the mushrooms, along with soaking liquid, into the broth.
4. RInse the mushrooms, slice thinly, and set aside.
5. Heat the butter and oil in a large, heavy-bottomed dutch oven and saute onion and garlic until the onion is translucent.
6. Add the rice and TVP and saute while stirring 2-3 minutes, until the rice is coated in the butter/oil mixture.
7. Add the white wine and cook, over medium heat, until the wine has almost been absorbed.
8. Pour in 4 cups of the simmering vegetable broth and add the sliced mushrooms.
9. Bring dutch oven to a boil, the reduce heat, cover, and simmer for 30 minutes.
10. Add the chosen vegetable(s), additional broth (if the rice seems dry), and chosen herb(s).
11. Cover and cook for another 5-10 minutes until the texture is as creamy or as thick as you desire,
12. Stir in the parsely, parmesan, and salt and pepper to taste. Enjoy the "grains" of your labors!
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Diabetic Exchanges: 1 1/2 starch, 1 lean protein
Number of Servings: 6
Recipe submitted by SparkPeople user GRACIE55113.
Member Ratings For This Recipe
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