Brown Rice Risotto with English Cheddar and Mushrooms

 

Experimented today and made this recipe - would definitely like to make it again.


1/2 cup brown rice

washed and rinsed

bring to boil on stove with 1.5 cups of water, salt and olive oil

reduce heat and cover 3/4 way, cook for about 30 to 45 minutes stirring until liquid is absorbed

stir in can of pieces and stems mushrooms with liquid, add frozen okra

add black pepper, celery seed and salt (used seasoning salt)

let sit on low, stirring occasionally until the liquid from the mushroom can is almost absorbed

add approximately two to three tablespoons shredded hard white English cheddar (used Kerrygold aged English cheddar) and 1 tablespoon Irish full-fat butter

add dried oregano and more black pepper

let sit on low, stirring often until shredded cheddar and butter combine with remaining liquid to make a consistency

'risotto' should be firm with all liquid absorbed

serve on warmed plate


made 2 servings

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