Brown Rice Mushroom Risotto with Beans & Corn
Creamy in texture and rich in flavor.The beans, peas, lentils, and corn add freshness, flavor and make the meal quite satiating.This risotto may be made with whole plant foods but it tastes like a real risotto. Super easy!
Ingredients
- 2 cups brown rice, soaked
- 10 Cremini mushrooms, sliced
- 1 cup frozen sweet corn
- 3 tbsp frozen green peas
- 3 tbsp red kidney beans, cooked
- 3 tbsp lentils, soaked
- 2 cloves garlic, pressed
- ½ cup coconut milk
- several twists freshly ground black pepper
- salt to taste
- 2 tbsp black unhulled sesame seeds
Instructions
- Soak the brown rice and lentils overnight.
- Put them in a pot with 6 cups of fresh water or vegetable broth and
bring to a boil. Then simmer for about 30 min or until rice is soft. - Ten minutes before it is ready, add the frozen corn and peas. Season with salt and black pepper.
- When everything is cooked, add the coconut milk and cooked beans. Stir well.
- Meanwhile throw the sliced mushrooms in a heated pan for 5-8 minutes. Add pressed garlic and a pinch of salt.
- Mix everything together and sprinkle with black sesame seeds.
Notes
Soaked lentils are cooked faster then brown rice, so you can add them 15 min before it is ready to avoid overcooking.
Nutrition
Serving: 1gCalories: 403kcalCarbohydrates: 64gProtein: 16gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gSodium: 220mgFiber: 8gSugar: 8g
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