This is inspired by risotto. However, being both lazy and a fan of
brown rice,this is my holiday (and lazyness) inspired adaptation.
The cranberries add a little cheer to this dish and the mushrooms
give it a yummy chew.
2 c short grain brown rice (sweet or regular)
Water for cooking the rice
8 oz of baby bella mushrooms, sliced
1 small onion, chopped
1 clove garlic, smashed
2 TB oil
3.5 c veggie or mushroom broth (prepared or from bullion)
2 TB nutritional yeast
spices to taste:
thyme (1 tsp),
sage (1/8 tsp ground)
and rosemary (1/2 tsp crushed)
pinch of salt and peper
1 small squirt (about 1 tsp) stone ground mustard
1.5 c fresh, raw cranberries
1/4 c sugar
2 TB corn starch
handful of raw pecan pieces
Start by preparing the rice using your preferred method (rice cooker,
stove top). You want to start with 2 c uncooked rice and you will end up
with about 4 c of cooked rice.
Meanwhile, prepare the mushroom-cranberry mixture. In a large, wide pot,
heat the oil. Add the mushrooms, onion, and garlic and cook until
mushrooms and onion are soft. Add 3 c of the broth, spices, nutritional
yeast, mustard, cranberries, sugar and simmer 20 minutes, stiring
occasionally, or until the cranberries are broken and everything looks
"good." Meanwhile, you can mix the cornstarch with the reserved broth.
To finish this dish, turn the heat up on the stove and pour in the
cornstarch-broth mixture. Stir and boil for a bit, until the broth
thickens up some. It should look like a thin gravy. Turn off heat and add
the cooked rice and the pecans. Stir until everything is coated and serve.
* I don't cook with salt generally, so you might want to add salt to the
dish if you like salted food.
Cranberry and Mushroom Creamy Rice