Mushroom and Kale Risotto
- 1 tbs olive oil/coconut oil
2 cloves garlic (diced finely)
1 cup of mushrooms (sliced or chopped)
1/2 medium onion (chopped)
1 cups short-grain brown rice
2 1/4 cups low-sodium chicken/vegetable broth
fresh parsley (chopped)
Salt & pepper to taste
- In a large fry pan, saute garlic, onion and mushrooms over medium heat, until onions are tender (about 4 mins). Add brown rice and stir for 30 seconds (adds more flavor). Add 1 cup of broth and stir until rice and vegetables are incorporated.
- Stirring slowly, let cook until the rice seems like it needs more liquid. Add another 1/2 cup of broth. Repeat and continue, until all of the liquids have been incorporated into the rice and the rice is just tender. This will take quite a while, usually about 50-60 minutes or so (but it’s worth the wait!).
Near the end toss the kale on top, and cover with a lid. Steam kale for 2-3 minutes than remove from heat, stir in fresh parsley, & salt and pepper to taste. Garnish with a sprig of fresh parsley.
- Note: you can substitute brown rice for barley