Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brown rice & soy milk mushroom risotto. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Brown Rice & Soy Milk Mushroom Risotto is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Brown Rice & Soy Milk Mushroom Risotto is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook brown rice & soy milk mushroom risotto using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Brown Rice & Soy Milk Mushroom Risotto:
- Make ready 2 bowls Cooked brown rice
- Make ready 200 ml Unsweetened soy milk
- Make ready 2 bags Mushrooms (of your choice)
- Take 1 Krazy Salt (or salt & pepper)
- Make ready 1 Parsley or shiso leaves (dried)
- Take 1/2 tsp Consomme granules
Instructions 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’s going to wrap it up for this special food brown rice & soy milk mushroom risotto recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
