This recipe started life as an experiment and ended up a staple at our house. My original intention was to create a risotto-like consistency with brown rice in my pressure cooker, and by not rinsing the rice before cooking it, it does indeed get starchier than it normally would. Brown rice will never achieve the creamy texture of arborio, but as far as taste goes, I think that it’s right up there. And as someone who’s trying to cut back processed and refined grains in favor of whole foods, this recipe becomes a godsend for those nights when I want to eat quickly and unhealthy fare isn’t an option.
If you have no experience cooking brown rice in a pressure cooker, I highly recommend that you check out Lorna Sass’ Great Vegetarian Cooking Under Pressure. If you don’t have a pressure cooker (or you have one of the scary old “jiggle top” models) I recommend the Fagor combi set. The two size pots makes it really idea for just about any party size, and I’ve yet to have any problems with it (unless I overfill the pot I’m using past 2/3 – in which case it will never pressurize).
So without further ado…
Vegetarian Brown Rice Risotto Recipe
Ingredients
- 1 1/2 cup short grain brown rice (do not rinse)
- 3 cup veggie *stock* (not broth) at boiling temperature
- 3 tablespoons olive oil
- 1 large leek diced (or 2 small)
- 1/2 pound crimini mushrooms sliced
- 1 cup Sauvignon Blanc
- 3 cloves garlic diced
- 1/2 cup raw cashews
- 1 small zucchini or yellow squash chopped
- 1 handful baby spinach (about 1 cup)
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon cardamom
- 2 teaspoons sea salt
- 3 tablespoons vegan Parmesan (Parma brand works particularly well)
Instructions
- Heat olive oil in pressure cooker over medium heat, sauteing leeks until they begin to get tender. Add mushrooms and sauté until brown, about 5 minutes. Add garlic, sauteing for one minutes, and then brown rice. Fry brown rice for two minutes, then add 1/2 cup of Sauvignon Blanc, cooking until wine is mostly absorbed. Add cashews, turmeric, coriander, cardamom, and salt (adding 1 tablespoon more oil if necessary) and cook for two minutes. Add in vegan Parmesan and remaining 1/2 cup Sauvignon Blanc, cooking for another minute. Add in squash and spinach, cooking until greens reduce slightly, and add in vegetable stock. Bring to boil again over medium high heat and secure lid of pressure cooker, set at high pressure. Reduce heat to medium-low (or minimum heat to maintain high pressure) and cook for 25 minutes.
- After 25 minutes, remove from heat and let sit for 10 more minutes, allowing the cooker to naturally release pressure. After ten minutes is up, release pressure the rest of the way, remove lid, fluff up rice, and enjoy! Add more vegan Parmesan to taste.
Notes
Nutrition
This content was originally posted on FearlessFresh.com.