Mushroom and Brown Rice Risotto with Sautéed Power Greens and Tomato Garlic Confit

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by Chef Zhee Zhee

Yields: approximately 5 cups

Risotto:

  • 2 c. brown rice
  • 5 c. vegetable broth
  • 1 c. red onion, brunoised
  • 4 cloves garlic, minced
  • 1 pound mushrooms, thinly sliced
  • 1 c. white wine
  • 1 TB tamari or soy sauce
  • 1 TB balsamic vinegar
  • 2 TB olive or coconut oil
  • 2 TB arrow root, dissolved in 4 TB veg. broth
  • 2 TB butter or earth balance spread
  • 2 TB fresh thyme, minced
  • 1 tsp. kosher salt
  • ½ tsp. chili flakes
  • 2 oz. grated parmesan cheese (optional)

Tomato Garlic Confit

  • 3 TB olive oil
  • 10 cloves garlic, sliced thin
  • 1 pint baby tomatoes, halved
  • ½ tsp. chili flakes
  • Sprinkling of kosher salt
  • 5 big handfuls of power greens (baby spinach, kale, chard, etc.)
  1. In a sauce pot bring rice, vegetable broth and salt to a boil.  Cover and turn the heat down to a simmer.  Cook for 45 minutes….there will be about a cup of liquid still left after rice becomes tender.
  2. Meanwhile, heat olive oil or coconut oil in a large sauté pan. Add onion and cook until lightly caramelized. Add mushrooms, garlic and chili flakes.
  3. When the mushrooms have browned on the edges and the juices have almost evaporated, add tamari, balsamic and white wine.  All the white wine to boil and reduce by half.  Add mushroom mixture to the pot of rice, along with the dissolved arrow root, thyme and butter. Increase the heat to medium and cook until the liquid has thickened to a sauce consistency.  Finish with optional parmesan.
  4. For Tomato Garlic Confit: Heat olive oil in a sauté pan. Add the chili flakes, garlic and salt.  When the garlic slices have turned golden, toss in the tomatoes. Cook just until the tomatoes start to melt.  Transfer to a bowl and return the pan to the heat.  Sauté the greens in the pan just until wilted.
  5. Serve risotto topped with spoonful of the greens and some of the confit.