You are|Are|Again} looking for idea recipes brown rice & soy milk mushroom risotto that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious brown rice & soy milk mushroom risotto should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of brown rice & soy milk mushroom risotto, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare brown rice & soy milk mushroom risotto delicious wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings must exist in make

1. Use 2 bowls Cooked brown rice
2. Prepare 200 ml Unsweetened soy milk
3. Prepare 2 bags Mushrooms (of your choice)
4. Prepare 1 Krazy Salt (or salt & pepper)
5. Prepare 1 Parsley or shiso leaves (dried)
6. Prepare 1/2 tsp Consomme granules

Brown rice is "unpolished" white rice. Brown rice retains unsaturated fatty acids, protein, minerals, vitamins, and starch that are usually removed during the polishing of white rice. Brown rice lags a bit in popularity due in part to its reputation for chewiness. If made properly, though, brown rice can be fluffy.

Instructions to cook Brown Rice & Soy Milk Mushroom Risotto:

1. Heat a non-stick frying pan and stir-fry the mushrooms. This time I used 1/2 bag of shimeji and 1/2 bag of enoki mushrooms.
2. When the mushrooms have wilted, add in the cooked rice and mix. Then pour in the soy milk and consomme and heat the mixture until it starts to bubble.
3. Season the risotto with the Krazy Salt (or salt & pepper) and transfer it to a plate. Sprinkle some dried parsley or shiso leaves to finish.
4. Done and ready to serve!

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