Vegan Rosemary Mushroom Brown Rice "Risotto"

Lisa's Kitchen
13Ingredients
460Calories
70Minutes

Ingredients

  • 1/2 ounce wild mushrooms (dried, soaked in hot water for 30 minutes)
  • 2 tablespoons olive oil
  • 1 shallot (large, finely chopped)
  • 3 cloves garlic (minced)
  • 2 cups fresh mushrooms (I used button and cremini, sliced)
  • 1 1/2 cups brown rice (short grain, rinsed)
  • 2 cups almond milk
  • 2 cups coconut milk
  • 1 lemon (small, 2 tablespoons)
  • 2 tablespoons fresh rosemary (minced)
  • 1 1/2 teaspoons sea salt (or to taste)
  • cracked black pepper (fresh, to taste)
  • toasted pine nuts (lightly, for garnish, optional)
Read Directions

NutritionView more

460Calories
Sodium27%DV650mg
Fat42%DV27g
Protein20%DV10g
Carbs17%DV50g
Fiber16%DV4g

PER SERVING *

Calories460Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat18g90%
Trans Fat
Cholesterol
Sodium650mg27%
Potassium650mg19%
Protein10g20%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User