Lots-of-Veggie-Risotto-a FOK Thanksgiving Recipe
A recipe filled with color, nutrients, texture and taste! I used the veggies and added spinach. To shorten the 20 min prep time, you may try frozen veggies that are cut up. Either way, you have a very filling, delicious and pleasing to the eye side or main dish!
3 cups vegetable stock
1 1/2 C dry brown rice, rinsed and drained
6 cloves garlic
1 C thinly sliced mushrooms
1 C cauliflower florets (1/2 inch)
1 C thinly sliced carrots
1 C fresh or frozen peas
2 C fresh chopped spinach
1 C unsweetened plant milk of your choice
1/4-1/2 C water
Black pepper to taste
Bring vegetable stock to boiling in large saucepan. Add rice; reduce heat. Simmer approximately 45 minutes until rice is moist.
While rice is boiling, heat an extra-large skillet over medium heat and then add the garlic. Stir to prevent sticking. Add mushrooms and cook 5 minute or until the liquid cooks down and mushrooms are browned.
Transfer this to the saucepan with the rice. I waited until the rice was very close to beoing cooked before adding the mushroom/garlic.
Use the same skillet without washing it and combine the cauliflower, carrots, peas, spinach and 1/4-1/2C water. Cook over medium heat until veggies are tender and crisp. Stir. Transfer to the saucepan with rice.
Stir milk into the saucepan and season with pepper. Cook 10 minutes more until risotto is creamy. Serve Warm.
* seasonings like thyme and oregano or Poultry seasoning may be a nice addition or your favorite seasoning.