Variety to Serving Tasty Brown Rice & Soy Milk Mushroom Risotto
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To make an unforgettable Brown Rice & Soy Milk Mushroom Risotto, here are the ingridients needed:
- Use 2 of bowls Cooked brown rice.
- Take 200 ml of Unsweetened soy milk.
- Use 2 of bags Mushrooms (of your choice).
- Take 1 of Krazy Salt (or salt & pepper).
- Take 1 of Parsley or shiso leaves (dried).
- Get 1/2 tsp of Consomme granules.
After preparing the materials, next you are ready to cook your 5-star Brown Rice & Soy Milk Mushroom Risotto by following the instructions on this section:
- 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..
Slow and low is the way to go. Yes, it takes a little longer than white rice, but it's not any harder. We have a few hacks to bump up flavor and ensure fluffy results. Brown rice is a whole grain and can come in both long- and short-grain varieties. The outermost layer, called the husk, is inedible and removed to produce the brown rice.
Recipe : Brown Rice & Soy Milk Mushroom Risotto
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