Risotto style brown rice with mushrooms & asparagus
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This brown rice version is really quite different in method to normal risotto. You may have greater success with this method as it is less consuming of your time. The result is a very satisfying brown rice alternative. The combination of the brown rice and tomato sauce neutralises the flavour of brown rice. Cooking time can be shortened if you prepare all ingredients first then cook in the sequence of the recipe simultaneously.
Ingredients
- 2 tablespoons olive oil
- 1 onion – peeled, rinsed, diced finely
- 1 garlic clove – peeled, rinsed, crushed
- 420g / 15oz tin of tomatoes – pureed
- 2 cups brown rice – rinsed
- 4 cups water
- 24 asparagus stems – washed, sliced in 2cm / 3/4in pieces
- 3 cups button mushrooms – washed, sliced finely
- 3 shallots – washed, sliced finely
- 420g / 15oz tin peas
- 1/4 cup parsley – washed, sliced finely
Directions
- Prepare all the vegetables
- Cook the tomato sauce
In a small pot add 1 tablespoon olive oil and heat on medium. Add the onion and garlic cooking for 5 minutes, stir occasionally. Add the blended tomatoes and bring to the boil. Cover and reduce to simmer on low heat for 30 minutes. Set aside.
- Cook the rice
In a large pot add the rice and 4 cups of water bring to the boil. Reduce to simmer on low heat with lid for 30 minutes. Remove from heat and rest for 10 minutes. Set aside. - Cook asparagus
In a steamer steam the asparagus for 10 minutes. Set aside.
- Cook mushrooms / shallots / peas
In a frying pan add 1 tablespoon olive oil and heat on medium. Add mushrooms cook on medium for 10 minutes. Add the shallots to the mushrooms cook a further 5 minutes. Add peas and warm for one minute. Set aside. - In a large serving bowl add the cooked rice, tomato sauce, vegetables and parsley. Mix well and serve.
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