Recipes

Recipes

Featured Recipes

Toasted Coconut Spirulina Balls

Toasted Coconut Spirulina Balls

Inspired by Pete Evans - these quick and healthy bites are great for the whole family!

Pumpkin Lucuma Fudge

Pumpkin Lucuma Fudge

A perfect afternoon treat this winter, using sweet organic pumpkin!

Raw Vegan Brownie

Raw Vegan Brownie

Everyone loves a chocolate brownie, and this recipe gives a healthier option!

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.