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Brown Rice and Mushroom Risotto with Miso and Scallions
We’ve given Italian risotto Japanese flair in a few ways. We swapped out the traditional Arborio rice for short-grain brown rice, which we first toast to bring out its nutty taste. We also replaced the usual wine with sake, which lends subtly sweet, mellow flavor, and the Parmesan with white miso for umami and salty savoriness. Cooked with earthy mushrooms, this hearty dish makes a satisfying main course that happens to be vegan.
4 to 6
Servings
1 hour 10 minutes
Ingredients
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1
cup short-grain brown rice
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2
tablespoons neutral oil
Directions
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01In a large saucepan over medium, toast the rice, stirring, until fragrant and nutty, about 2 minutes. Transfer to a small bowl; set aside. In the same saucepan over medium-high, heat the oil until shimmering. Add the scallion whites, mushrooms, ½ teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, until the mushrooms are soft and the moisture they release has mostly evaporated, 4 to 5 minutes.
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