Dinner

Brown Rice Mushroom "Risotto" with Textured Vegetable Protein is for Dinner.

Brown Rice Mushroom "Risotto" with Textured Vegetable Protein takes 15 minutes to prepare.

Brown Rice Mushroom "Risotto" with Textured Vegetable Protein takes 50 minutes to cook.

Brown Rice Mushroom "Risotto" with Textured Vegetable Protein makes 6 servings.

The ingredients for Brown Rice Mushroom "Risotto" with Textured Vegetable Protein are:

6 dried Shiitake mushrooms
4 to 5 cups vegetable broth (5 cups used in calculation of nutrition facts)
1 tbsp nutritional (NOT baker's!) yeast
2 cloves garlic
1/4 cup tamari (soy sauce)
1 1/2 cups brown rice, washed
3/4 cup Textured Vegetable Protein, like Bob's Red Mill TVP
1 cup dry white wine
Choice or combination of: 1 cup broccoli florets, sliced zuchinni, or chopped asparagus (1 cup brocolli used in recipe calculation)
1/2 tsp oregano (may also use thyme, basil, or rosemary)
2 tbsp chopped parsley (fresh)
1/4 cup fresh grated parmesan cheese
salt and pepper to taste (recipe calculated using 1/4 tsp salt and 1/2 tsp pepper)

Here is how you make Brown Rice Mushroom "Risotto" with Textured Vegetable Protein:

1. Soak the mushrooms in hot water (just covered) for 15 to 30 minuted, until tender.2. In a large pot bring allow to simmer the vegetable broth, garlic, tamari (soy sauce), and nutritional yeast.3. When mushrooms are tender squeeze the liquis from the mushrooms, along with soaking liquid, into the broth.4. RInse the mushrooms, slice thinly, and set aside.5. Heat the butter and oil in a large, heavy-bottomed dutch oven and saute onion and garlic until the onion is translucent.6. Add the rice and TVP and saute while stirring 2-3 minutes, until the rice is coated in the butter/oil mixture.7. Add the white wine and cook, over medium heat, until the wine has almost been absorbed.8. Pour in 4 cups of the simmering vegetable broth and add the sliced mushrooms.9. Bring dutch oven to a boil, the reduce heat, cover, and simmer for 30 minutes. 10. Add the chosen vegetable(s), additional broth (if the rice seems dry), and chosen herb(s).11. Cover and cook for another 5-10 minutes until the texture is as creamy or as thick as you desire,12. Stir in the parsely, parmesan, and salt and pepper to taste. Enjoy the "grains" of your labors!______________________________________Diabetic Exchanges: 1 1/2 starch, 1 lean proteinNumber of Servings: 6Recipe submitted by SparkPeople user GRACIE55113.

The nutritional information for Brown Rice Mushroom "Risotto" with Textured Vegetable Protein is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 192.9

• Total Fat: 3.8 g
• Cholesterol: 8.5 mg
• Sodium: 969.7 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 4.3 g
• Protein: 10.6 g

The dietary needs meet for Brown Rice Mushroom "Risotto" with Textured Vegetable Protein is Vegetarian