Mushroom Risotto

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* Exported from MasterCook *

 

Mushroom Risotto

 

Recipe By :Estrogen, The Natural Way - Nina Shandler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup short-grain brown rice

spray oil

1 onion -- chopped

3 garlic cloves -- sliced

10 ounces mushrooms -- sliced

2 tablespoons brown miso

1 teaspoon ground cumin

9 1/2 ounces silken tofu

1/4 cup flax seed

 

Bring 1 1/2 cups of water to a boil in a heavy-bottomed pot. Add the rice.

Reduce the heat to a simmer. Cover and cook for 50 minutes.

 

Spray a heavy frying pan with oil. Heat over medium-high heat. Saute the

onion, garlic, and mushrooms until browned. Reduce the heat to low. Add the

cooked rice and stir.

 

Place the miso, cumin, and tofu in a food processor with the S blade inserted.

Puree. Add to the rice-and-mushroom mixture. Stir. Add the flaxseed. Stir.

Cook uncovered for 5 minutes without boiling.

 

Description:

" Creamy, crunchy rice with a delicious mushroom flavor. "

 

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Per serving: 81 Calories (kcal); 4g Total Fat; (37% calories from fat); 4g

Protein; 10g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0