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Brown Rice & Soy Milk Mushroom Risotto
Brown Rice & Soy Milk Mushroom Risotto

Before you jump to Brown Rice & Soy Milk Mushroom Risotto recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.

Eating healthy foods tends to make all the difference in how we feel. Increasing our intake of healthy foods while lowering the intake of unhealthy types plays a part in a more balanced feeling. A bit of pizza will not have you feeling as healthy as consuming a fresh green salad. Selecting healthier food choices can be challenging when it is snack time. You can spend hours at the grocery store searching for the perfect snack foods to help you feel healthy. Here are some healthy snacks that you can use when you need a quick pick me up.

When searching for a convenient nutritious snack, make sure you remember about yogurt. Eating fat free yogurt in place of a nutritious larger lunch just isn’t a good idea. You can’t beat yogurt whenever it comes to a nutritious snack though. Along with calcium, it really is a good supplier of aminoacids and vitamin B. Easily digestible, yogurt can even help your digestive system work appropriately depending upon the culture used to produce it. Yogurt unites wonderfully with nuts along with seeds. This minimizes your sugar intake without lowering the taste of your snack.

A large variety of instant health snacks is easily accessible. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to brown rice & soy milk mushroom risotto recipe. To make brown rice & soy milk mushroom risotto you need 6 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook Brown Rice & Soy Milk Mushroom Risotto:
  1. Provide 2 bowls Cooked brown rice
  2. Provide 200 ml Unsweetened soy milk
  3. Take 2 bags Mushrooms (of your choice)
  4. Use 1 Krazy Salt (or salt & pepper)
  5. You need 1 Parsley or shiso leaves (dried)
  6. You need 1/2 tsp Consomme granules
Instructions to make 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.

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