Now that winter is right here we’re making my favorite vegan mushroom brown rice risotto on repeat with yummy australianmushrooms I’m discovering that I crave mushrooms at sure occasions so I’m loving this heat and comfy dish that’s carried out in beneath 30 minutes. Right here is the recipe:
2 cups pre cooked brown rice
1 TBSP olive oil
1 brown onion – diced
2-Three cloves garlic – crushed
4-5 cups thickly sliced mushrooms
salt and pepper to style
handful of chopped contemporary parsley
CREAM:
⅓ cup cashews
1 cup soy milk
½ tsp paprika
1 TBSP dietary yeast
juice half small lemon
1 tsp tahini
For the cream, add all of the components in a blender, mix till easy and put aside
Sauté onion and garlic in olive oil, add mushrooms and salt and pepper and prepare dinner till mushrooms have diminished and a lot of the liquid is absorbed. Add cooked brown rice. Slowly add cream just a little at a time till and blend till the cream is used up. Serve with contemporary parsley and revel in
•
•
•
•
•
•
•
•
•
•
•
•
