Vegan Rice with Zucchini and Mushrooms
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Instead of brown rice, you can use regular white rice, bulgur, pearl barley, or other grains. Dishes made with grains and vegetables become even tastier the next day.
Ingredients
- Brown Rice - 20 oz
- Champignon Mushrooms - 10 oz
- Garlic - 4 cloves
- Zucchini - 1 piece
- Tomato - 1 piece
- Swiss chard leaves - 1 piece
- Salt - a pinch
- Sugar - to taste
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
First, soak the brown rice. If you do this well in advance, the rice will be fluffier when cooked. Rinse the rice and cover it with clean water overnight or for a day, and even better for a full day (don't forget to change the water).
Step 2
Once the rice has soaked, boil it in a ratio of about 1:3. One part rice to three parts water if the rice has been soaked for a long time. If not, use four parts water to one part rice. Cook the rice until tender; it should be soft. If you want a creamier risotto, leave more water.
Step 3
For the risotto: first, prepare the mushrooms, chop them finely, and add them to a pan with oil. Stirring over medium heat, wait for the moisture to evaporate.
Step 4
Next, add the diced zucchini and garlic to the mushrooms and sauté.
Step 5
A little later, add the tomato. In this recipe, there is one, but you can add more if you like.
Step 6
Finally, add the Swiss chard; it doesn't need to be sautéed for long, just about 5 minutes.
Step 7
The risotto is ready. If you have time, let it sit for about 20 minutes so the rice can absorb the flavors of the mushrooms and garlic.
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