There is nothing like a hearty grain dish in the winter to make you feel nourished and satisfied. The combination of earthy mushrooms and healthy greens makes it perfect cold weather dish. AND this dish can be made oil free if desired and it won’t make a lick of difference.
This dish is perfect with brown rice but can be made with lots of other grains:
- 1 teaspoon oil
- 1 cup short grain brown rice, rinsed and drained
- 2 cups water
- 3 tablespoons water
- 1 pint button mushrooms, quartered
- 1 leek, sliced
- 1-2 cups cooked brown rice
- 1 tablespoon nutritional yeast
- ½ tablespoon tamari
- salt and black pepper to taste
- 1 cup unsweetened oat milk
- 2 cups chard chopped
- To make the brown rice, add the oil to a heavy bottomed pot and heat over medium heat. Add the rinsed rice to the pot and gently sauté in the pot until the rice is slightly browned and has an aromatic smell. Add the 2 cups of water and bring to a boil. Turn down the heat to extra low, and cover. Cook for 45 minutes undisturbed and remove the cover. Turn off the heat, fluff the rice with a fork and cover again for 5 minutes. Set aside until ready to use.
- To make the risotto, prep your veggies by slicing the mushrooms and leeks.
- Heat a sauté pan with the 3 tablespoons of water. Add the mushrooms and leeks and sauté in the water until softened. Add the brown rice, nutritional yeast, tamari, oat milk and chard. Bring to a simmer and cook over low heat until the milk has thickened and the whole mixture is creamy.
- The chard should be just wilted. Season to taste with salt and pepper.
- Serve immediately.