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Vegan Rosemary Mushroom Brown Rice "Risotto"
LISA'S KITCHEN13Ingredients
70Minutes
440Calories
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Ingredients
US|METRIC
6 SERVINGS
- 0.5 oz. wild mushrooms (dried, soaked in hot water for 30 minutes)
- 2 Tbsp. olive oil
- 1 shallot (large, finely chopped)
- 3 cloves garlic (minced)
- 2 cups fresh mushrooms (I used button and cremini, sliced)
- 1 1/2 cups brown rice (short grain, rinsed)
- 2 cups almond milk
- 2 cups coconut milk
- 1 lemon (small, 2 tablespoons)
- 2 Tbsp. fresh rosemary (minced)
- 1 1/2 tsp. sea salt (or to taste)
- cracked black pepper (fresh, to taste)
- toasted pine nuts (lightly, for garnish, optional)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium600mg17% |
| Protein8g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C35% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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