Slow Cooked Brown Rice Risotto and Mushrooms
Recipe type: Phase 1 • Entree
Prep time:
Cook time:
Total time:
Serves: 4
- 3 tablespoons extra virgin olive oil, divided
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and chopped
- ¾ cup short grain brown rice
- 8 oz. baby bella or crimini mushrooms, sliced
- 2½ cups vegetable broth
- 1 teaspoon salt
- 2 tablespoons each, freshly chopped parsley and basil
- ½ teaspoon each, freshly chopped thyme and mint
- 1 teaspoon, freshly chopped dill
- Heat the oil in a large fry page over medium-high heat for 1 minute or until hot.
- Add the shallots and saute for one minute. Stir in the garlic and cook 30 seconds.
- Add the remaining oil and uncooked rice and cook stirring for about 2 minutes.
- Add the mushrooms and saute for 3 minute or until just limp. Stir in salt.
- Add the sauteed ingredients to the slow cooker. Add the vegetable broth and stir well.
- Cover and cook on low for 2 hours. Stir in the herbs in the last ½ hour.
- Serve immediately.
Recipe by Recipes for Repair at https://recipesforrepair.com/slow-cooked-brown-rice-risotti-and-mushrooms/
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