TruRoots Germinated Brown Rice Mock Risotto with Porcinis

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A healthy and delicious substitute to traditional risotto! This highlight to your meal will be ready in less than 30 minutes.

1/2 ounce dried porcini mushrooms
1 cup very hot water
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 cup TruRoots Germinated Brown Rice
¼ cup dry white wine
1 1/2 cups broth
1/3 cup freshly grated Parmesan cheese


Reconstituted the mushrooms in very hot water for 10 minutes. Strain the liquid and reserve. Combine the mushroom liquid (about 3/4 cup) and broth to make 2 1/4 cups of liquid and set aside. Chop the mushrooms coarsely and set aside.

Heat the olive oil and butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the TruRoots Germinated Brown Rice and stir to completely coat the grains. Add dry white wine and cook, stirring, until the wine is completely absorbed.

Add the broth-mushroom liquid. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes or until the rice is al dente. Remove from the heat and let the rice rest for 5 minutes. Add salt and pepper, to taste. Stir in the Parmesan and serve. Serve with additional Parmesan on the side.

Makes 4 servings

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