CF 48/60 Brown Rice Risotto with Spinach & Mushrooms

2015-02-10
CF48of60 Brown Rice Risotto with mushrooms n spinach6CF48of60 Brown Rice Risotto with mushrooms n spinach8CF48of60 Brown Rice Risotto with mushrooms n spinach1CF48of60 Brown Rice Risotto with mushrooms n spinach3CF48of60 Brown Rice Risotto with mushrooms n spinach7CF48of60 Brown Rice Risotto with mushrooms n spinach5CF48of60 Brown Rice Risotto with mushrooms n spinachCF48of60 Brown Rice Risotto with mushrooms n spinach2
  • Servings : 8 to 10
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

Ingredients

3 cups brown rice

400g mushrooms sliced/diced

250g spinach chopped frozen

6 cups vegetable stock

200ml cream (optional)

1 medium onion thinly sliced

3 tablespoon oil

salt & pepper to taste

Method

See variation below to get the full idea behind cooking brown rice for those who are brought up eating white rice as their daily main meal. This quantity was to fee up to 10 people so reduce the quantity accordingly to suit your need. Wash and cook your brown rice in a large rice cooker and set to cook with 4 cups of the vegetable stock. In the meantime in a large pan add the oil and cook the onion and mushrooms till soft, light and golden. Season this mix with salt and pepper. Once the rice is cooked then transfer it to the pan of mushrooms and onions. Add another cup of the remaining stock stir and cook further covered till the water is absorbed. Add the last of the stock then spinach, stir, cover and cook further till liquid absorbs. These processes will take 5 to 10 minutes each time and it will also depend on the size and thickness of your pan and the temperature when cooking. To speed up the cooking it would be best to have hot stock/liquids, as cold liquids will require extra cooking time so I shall leave this to your own judgement. Finally taste for seasoning and add the cream if non vegan dish is your aim otherwise omit it and stick with more stock if softer consistency of rice grains is preferred. When the rice is transferred to the pan and from start to finish it should take roughly 20/30 minutes to complete. Serve accompanied with main dish or simply by it self with a squeeze of lemon or hot sambal.

Variations and My Story

In the East where I grew up, rice was our staple diet that was required from breakfast lunch and dinner. Of course other than white rice alternative were black rice, glutenous rice for desserts etc the main rice used was the white polished rice in the long or the short grain variety. I frankly didn’t know then that there was a brown rice product other than Pearl Barley. Now I do and love brown rice but most of my students like their white rice with all grains cooked to soft texture. However I am slowly introducing them to the brown rice now but making it so that it is also soft when cooked but not grainy as brown rice can be in the Western salads etc. The take on this recipe is similar to cooking white rice with oodles of water/stock and cooked longer and in this case twice to make it of softer consistency and now it has become a favourite with our student which I am most delighted! Hoping you too enjoy this and remember the reason behind this recipe and my cause to my Crowd Funding journey to produce my documentary to bring food from East and West in Fusion way to life by education! Enjoy!

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