Macrobiotic Recipe: Brown Rice & Mushroom Risotto

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Being one with nature can be a very relaxing experience. And it can be an exercise to enlightenment for those who want to live a full and rewarding life. It’s more so when it comes to eating. With all kinds of processed, artificially-flavored, and mass-produced foods, one can feel that he’s not just absorbing nutrients, but he’s also absorbing chemicals that can drastically shorten his lifespan. Wouldn’t it be nice if we could simply cook food that is according to the season, using only the freshest and organically-grown ingredients?

Here’s a recipe that you might want to try. It’s healthy, and it’s guaranteed to fill you.

Brown Rice & Mushroom Risotto

Ingredients:

1 Tablespoon Extra Virgin Olive Oil

1 medium onion, minced

1 clove garlic, minced

1 1/2 cups organic short grain brown rice, washed and drained

or Italian arborio rice

2 cups vegetable stock or water

1/2 cup Maitake Mushrooms

1/3 cup Sliced Shiitake Mushrooms

1 cup reserved mushroom soaking water

1/2 cup Organic Diced Tomatoes, drained

1/4 teaspoon Sea Salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons fresh parsley, minced

Directions

Soak the maitake and shiitake in separate bowls with warm water to cover for 10 minutes. Remove the mushrooms, squeeze out water and chop coarsely. Reserve 1 cup mushroom soaking water.

Heat the oil in a medium saucepan, and sauté the garlic and onions for 1 to 2 minutes. Add the maitake, shiitake, salt and pepper. Sauté for another 4 to 5 minutes. 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. Remove from the flame and mix in the parsley. Serve.

Nutritional Info

Per serving: 214 Calories, 4g Fat (17% calories from fat), 5g Protein, 46g Carbohydrate, 8g Fiber, 0mg Cholesterol, 81mg Sodium

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Marlon Mata

Marlon Mata

Marlon Mata

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