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Author:
Kevin Curry
Dairy Free Brown Rice Risotto Meal Prep
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Dairy Free Brown Rice Risotto Meal Prep
Ingredients for 5 servings of brown rice risotto
Substitution
Note
- 1 tablespoon olive oil
- 4 garlic cloves, chopped (1 1/2 tablespoons minced garlic)
- 1/2 cup (red) onion, diced
- 1 sprig fresh rosemary, leaves/needles removed
- 2 cups portobello mushrooms, chopped
- 1 bundle (170g) fresh kale, chopped
- juice from fresh lemon
- 1 1/2 cups uncooked brown rice (I used short-grain brown rice because it resembles arborio rice that’s common in risotto)
- 3 cups vegetable broth
- 2 teaspoons lemon zest
- 1/3 cup nutritional yeast
- tablespoons of vegetable broth or water as needed
- sea salt & pepper to taste
Choose your choice of protein!
Steps
Step 1
Set a skillet on medium heat. Once hot, add olive oil, garlic, red onion and rosemary. Sauté the onions and flavor the oil, about 2 to 3 minutes.
Step 2
Increase the heat to medium-high and add mushrooms and kale. Squeeze in some fresh lemon as it cooks to help wilt the kale. Once the mushrooms are seared around the edges, remove the mushrooms (and kale – optional) from the skillet.
Step 3
Add uncooked rice to the skillet and fold in the remaining oil and onion mixture. Ensure all grains are covered. Pour in the vegetable broth and bring to a simmer. Reduce the heat, then cover and cook for 25 to 30 minutes or until all the majority of the liquid has been absorbed.
Step 4
Once the rice is cooked to your satisfaction, add nutritional yeast and stir. If needed, add tablespoons of broth if the rice mixture is too thick. Add the mushrooms (and kale) back to the risotto and fold everything together, adding tablespoons of broth or water as needed. Season to taste with sea salt & pepper.
Dairy Free Brown Rice Risotto Meal Prep
Kevin Curry
INGREDIENTS
- 1 tablespoon olive oil
- 4 garlic cloves, chopped (1 1/2 tablespoons minced garlic)
- 1/2 cup (red) onion, diced
- 1 sprig fresh rosemary, leaves/needles removed
- 2 cups portobello mushrooms, chopped
- 1 bundle (170g) fresh kale, chopped
- juice from fresh lemon
- 1 1/2 cups uncooked brown rice (I used short-grain brown rice because it resembles arborio rice that’s common in risotto)
- 3 cups vegetable broth
- 2 teaspoons lemon zest
- 1/3 cup nutritional yeast
- tablespoons of vegetable broth or water as needed
- sea salt & pepper to taste
Choose your choice of protein!
INSTRUCTIONS
-
Set a skillet on medium heat. Once hot, add olive oil, garlic, red onion and rosemary. Sauté the onions and flavor the oil, about 2 to 3 minutes.
-
Increase the heat to medium-high and add mushrooms and kale. Squeeze in some fresh lemon as it cooks to help wilt the kale. Once the mushrooms are seared around the edges, remove the mushrooms (and kale – optional) from the skillet.
-
Add uncooked rice to the skillet and fold in the remaining oil and onion mixture. Ensure all grains are covered. Pour in the vegetable broth and bring to a simmer. Reduce the heat, then cover and cook for 25 to 30 minutes or until all the majority of the liquid has been absorbed.
-
Once the rice is cooked to your satisfaction, add nutritional yeast and stir. If needed, add tablespoons of broth if the rice mixture is too thick. Add the mushrooms (and kale) back to the risotto and fold everything together, adding tablespoons of broth or water as needed. Season to taste with sea salt & pepper.
Nutrition per serving
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