Ingredients
1
tbsp. of Extra Virgin Olive Oil
1
1/2 cups of organic short grain brown rice, washed and drained or Italian arborio rice
2
cups of vegetable stock or water
1/2
cup of Maitake Mushrooms
1/3
cup of Sliced Shiitake Mushrooms
1
cup of reserved mushroom soaking water
1/2
cup of Organic Diced Tomatoes, drained
1/4
tsp. of freshly ground black pepper
2
tbsp. of fresh parsley, minced
Directions
1.
Soak the maitake and shiitake in separate bowls with warm water to cover for 10 minutes.
2.
Remove the mushrooms, squeeze out water and chop coarsely.
3.
Reserve 1 cup mushroom soaking water.
4.
Heat the oil in a medium saucepan, and sauté the garlic and onions for 1 to 2 minutes.
5.
Add the maitake, shiitake, salt and pepper.
6.
Sauté for another 4 to 5 minutes.
7.
Add the rice, vegetable stock, mushroom soaking water, and tomatoes. Cover and bring to a boil. Reduce the flame to low and simmer for 1 hour.
8.
Remove from the flame and mix in the parsley. Serve.
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