Recipes

Recipes

Featured Recipes

Breakfast smoothie

Breakfast smoothie

Simple ingredients all blended together for a filling brekkie on the go!

Baked Apples

Baked Apples

A great weekend breakfast or healthy dessert, using organic oats these are deliciously filling!

Strawberry Overnight Oats

Strawberry Overnight Oats

Create a batch of oats for the week ahead - making a quick and healthy breakfast on the go!

Brown Rice and Mushroom Risotto

This healthy Main has the delightful taste of Mushrooms with that zing of Garlic.


Brown Rice and Mushroom Risotto

Ingredients

• 3 tablespoons olive oil
• 450gm coarsely chopped mushrooms, a combination of varieties if possible
• 2 cloves garlic, minced
• 4 shallots, thinly sliced
• 1 1/2 cups Flannerys Own Certified Organic brown rice
• 6 cups broth, vegetable or chicken
• 1/2 teaspoon dried leaf sage
• 1 cup frozen peas, cooked
• 1/2 cup finely shredded Parmesan cheese
• Salt and pepper to taste

Preparation

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned.
• Add the garlic and shallots, continue cooking for 1 minute.
• Transfer the mushroom mixture (along with any liquids) to a bowl, cover and set aside.
• To the pan add the remaining 1 tablespoon of oil - add the rice and cook, stirring, until aromatic, 3 to 4 minutes.
• Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed.
• When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage.
• Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used.
• Just before serving, stir in the hot cooked peas and Parmesan cheese.
• Taste and add salt and pepper to taste.