RECIPE
Mushroom risotto style rice & grains
COOK TIME
5 min
PREP TIME
15 min
MAKES
3 servings
A delectable combination of mushrooms, butter and Parmesan cheese makes this recipe a creamy delight. Best of all, you can have all this flavor in just 20 minutes!
INGREDIENTS
- 1/2 ounce dried mushrooms
- 1 cup sliced fresh mushrooms, such as button, cremini, or shiitake
- 1 clove finely chopped garlic
- 1/2 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsps. butter
- 1 shallot, finely chopped
- 1/3 cup dry white wine
- 1 package of SEEDS OF CHANGE™ Organic Quinoa & Brown Rice with Garlic
- 2 tbsps. chopped fresh chives
THIS RECIPE FEATURES:
SEEDS OF CHANGE™ Certified Organic Quinoa & Brown Rice with Garlic Pouch 8.5 oz
DIRECTIONS
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1. In small bowl, soak dried mushrooms in very hot water about 10 minutes or until softened.
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2. Drain; pat dry.
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3. Chop into 1/4-inch pieces.
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4. In 10-inch nonstick skillet, melt butter over medium heat.
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5. Cook and stir fresh mushrooms, shallot and garlic in butter 5 minutes or until tender.
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6. Stir in wine; increase heat. Boil 2 minutes or until all liquid is slightly thickened.
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7. Stir in whipping cream and SEEDS OF CHANGE™ Organic Quinoa & Brown Rice with Garlic.
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8. Reduce heat. Simmer uncovered 2–3 minutes or until rice is heated through and mixture is creamy.
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9. Stir in cheese. Divide among 3 bowls; sprinkle with chives.
NUTRITION INFO
| Column 1 | Column 2 |
|---|---|
| Servings | 3 |
| Calories (per serving) | 420 |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Trans Fat | 0g |
| Total Fat % DV | 38% |
| Saturated Fat % DV | 75% |
| Trans Fat % DV | 0% |
| Cholesterol | N/A |
| Cholesterol % DV | N/A |
| Sodium | 390mg |
| Sodium % DV | 16% |
| Total Carbohydrate | 35g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Total Carbohydrates % DV | 12% |
| Dietary Fiber % DV | 12% |
| Protein | 9g |
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