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We hope you got benefit from reading it, now let’s go back to brown rice & soy milk mushroom risotto recipe. To cook brown rice & soy milk mushroom risotto you need 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Brown Rice & Soy Milk Mushroom Risotto:
- Use 2 bowls Cooked brown rice
- Get 200 ml Unsweetened soy milk
- You need 2 bags Mushrooms (of your choice)
- Take 1 Krazy Salt (or salt & pepper)
- Take 1 Parsley or shiso leaves (dried)
- Get 1/2 tsp Consomme granules
Instructions to make Brown Rice & Soy Milk Mushroom Risotto:
- Heat a non-stick frying pan and stir-fry the mushrooms. This time I used 1/2 bag of shimeji and 1/2 bag of enoki mushrooms.
- When the mushrooms have wilted, add in the cooked rice and mix. Then pour in the soy milk and consomme and heat the mixture until it starts to bubble.
- Season the risotto with the Krazy Salt (or salt & pepper) and transfer it to a plate. Sprinkle some dried parsley or shiso leaves to finish.
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