Brown rice takes more time to cook, but it is more nutritious and makes a delicious, earthy dish with the mushrooms.
Cook Time: 55 minutes
Total Time: 55 minutes
- 3 tablespoons olive oil, divided
- 12 to 16 ounces coarsely chopped mushrooms, a combination of varieties, if possible
- 2 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 1/2 cups short grain brown rice
- 6 cups broth, vegetable and/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 green onions; 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.
Serves 6 to 8.