miso mushroom brown rice risotto - vegan, healthy, gf, oil free ✨ get the recipe in my newest *what I eat in a day* vid link in bio! (& below). I finally went to the gym (it's hard to find one when traveling sometimes) and i was being timid and didn't want to be in the free weight and squat rack section bc all the men were there 🙄 I have so much trouble with that but I need to get over it, anyone else experience that feeling??? Anyway sleeping early (what's new?) excited for an early AM yoga class with mum tomorrow. Sweet dreams ✨💖🙏🏼
Miso Mushroom Brown Rice Risotto
1/2 cup brown rice
2 cups vegetable stock
4-6 stalks of asparagus, chopped
1/4 cup green peas
1 cup of button mushrooms, sliced
1/3 cup of dried porcini mushrooms, rehydrated and chopped
1/2 onion, finely diced
2-3 cloves garlic, minced
4 heaping tablespoons of nutritional yeast flakes
1/2 tablespoon miso paste
1/4 cup plant mylk
salt + pepper to taste
Sautee the onions and garlic in a pan over medium heat until fragrant and slightly more translucent.
Toss in your mushrooms, and asparagus and sautee until more tender, about a minute or so.
Add dry brown rice to pan and cook for about 30 seconds. Immediately pour in the veggie stock and reduce heat to a low simmer. Let cook until liquid becomes absorbed by the rice, adding more liquid if necessary until you reach the texture of rice that you like.
Once liquid is absorbed, add your mylk and nutritional yeast and combine mixture. Top with your green peas and stir to heat them.
Remove the pan from heat THEN add miso paste in and stir to combine. This helps to maintain more flavour, and doesn't kill off the probiotics (according to my mum anyways).
Season with salt + pepper to taste, garnish with parsley or thyme for added flavour.
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