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Before you jump to Brown Rice & Soy Milk Mushroom Risotto recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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We hope you got insight from reading it, now let’s go back to brown rice & soy milk mushroom risotto recipe. To cook brown rice & soy milk mushroom risotto you need 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Brown Rice & Soy Milk Mushroom Risotto:
- Use 2 of bowls Cooked brown rice.
- You need 200 ml of Unsweetened soy milk.
- Use 2 of bags Mushrooms (of your choice).
- Get 1 of Krazy Salt (or salt & pepper).
- Get 1 of Parsley or shiso leaves (dried).
- You need 1/2 tsp of Consomme granules.
Steps to make Brown Rice & Soy Milk Mushroom Risotto:
- 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..
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