Take some time to read the actual ingredients on the packaged goods you are eating or feeding your family, and do a search on some of those additives. Hopefully it will astound you, as it did me, which is why i try and cook with nothing else but pure ingredients. Nutritionally its better for you and you know your not filling your body or your childrens bodies with harmful chemicals. Enjoy this one it's dead easy.
- 1 1/2 cup Brown rice
- 3 Cups Filtered water
- 1/4 Cup Olive Oil
- 1 Brown Onion
- 2 Large Garlic Cloves
- 1 Vegetable Stock Cube
- 2 Bay Leaves
- 4 Celery Stalks
- 1 Purple Carrot
- 2 Handfuls (12) Swiss Brown Mushrooms
- 2-3 Large Flat Mushrooms
- Savoury Yeast Flakes (to serve)
- Combine quartered onion, garlic, stock cube and oil in a blender. Pulse until well chopped. Transfer to a heavy based saucepan (preferable one which can be transferred to the oven at a later stage) and saute on medium heat until softened. Chop celery, carrots and mushrooms into a small dice and add to pan. Stir untilwell combined. Add bay leaves and rice. Turn off the heat.
- Add water and stir well. If using a pan that can be placed in the oven great, but if not transfer risotto into a shallow oven proof dish. Make sure bay leaves are submersed in the water and place uncovered in a moderate (180 degrees) preheated oven for 1 hour. Baked risotto is ready when the liquid is absorbed and the rice is tender. Serve topped with savoury yeast flakes in place of Parmesan cheese.