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Germinated Brown Rice Mock Risotto

  • 1/2  ounce  dried porcini mushrooms
  • 1  cup  very hot water
  • 1  tablespoon  olive oil
  • 1  tablespoon  butter
  • 1  onion, finely diced
  • 1  cup  germinated brown rice
  • 1/4  cup  dry white wine
  • 1 1/2  cup  broth
  • 1/3  cup  freshly grated parmesan cheese
Reconstituted the mushrooms in very hot water for 10 minutes. Strain the liquid and reserve. Combine the mushroom liquid (about 3/4 cup) and broth to make 2 1/4 cups of liquid and set aside. Chop the mushrooms coarsely and set aside. Heat the olive oil and butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Germinated Brown Rice and stir to completely coat the grains. Add dry white wine and cook, stirring, until the wine is completely absorbed.

Add the broth-mushroom liquid. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes or until the rice is al dente. Remove from the heat and let the rice rest for 5 minutes. Add salt and pepper, to taste. Stir in the Parmesan and serve. Serve with additional Parmesan on the side.

Makes 4 servings

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