Hard to believe this has little to no dairy for such wonderful taste.
|1 1⁄2||c||rinsed brown rice|
|3 3⁄4||c||mushroom stock|
|1⁄2||sautéed large yellow onion|
|2||c||brown mushrooms (finely pulsed in food processor)|
|1⁄4||c||grated parmesan or asiago (optional! I often times make this without and it’s still delicious)|
Rinse brown rice, then place in boiling stock. Bring back to boil, then reduce heat to slow simmer and cover for 45-55 minutes. Only check rice once in the beginning to make sure it’s not over simmering, then remain covered for at least 45 minutes before checking again. Once liquid is evaporated, stir in all other ingredients, then re-cover and let sit for 5 minutes before serving.