Brown rice mushroom pilaf

I was contemplating calling this a risotto, but I was afraid of waking up to angry Italians at my doors saying: this is not a risotto :)) It is safer to call it a pilaf, yet my dish has elements from both. As always, this is my version of a rice dish, with mushrooms, other veggies, a splash of white wine, and seasoned to perfection.

Rice became an enemy of health in this era of diet trends focused on protein and fat, but the rice was always my friend. Also, some of the healthiest cultures on earth thrive on rice, and somehow we can't learn anything from that. Rice isn't your enemy- sugar, junk food, sodas, and inflammatory oils are, amongst many other things.

I prefer brown rice because it is more nutritious than white rice and less processed. I also like using different types of fresh mushrooms and mushroom powder for added flavor and texture. As usual, I am adding a lot of veggies for diversity, color, and fiber.

Feel free to create your version of a rice pilaf using your veggies of choice or whatever veggies are in season.

RECIPE

Ingredients

• 2 cups brown rice

• one red onion, finely diced

• 6 garlic cloves, finely diced

• 2 leeks, finely diced- use as much of the green part as you can

• 2 cup cremini mushrooms, diced in small cubes

• 1 cup maitake mushrooms, pulled apart individually

• 4 rainbow carrots, finely chopped

• 2 Tbsp pink Himalayan salt, more for taste

• 1 tsp ground black pepper

• 4 Tbsp nutritional yeast

• 3 Tbsp avocado oil

• 1 tsp lemon thyme, or regular thyme

• 1 Tbsp mushroom powder, optional

• 1/4 cup white wine, optional

• 5 cups water or veggie broth

• 3 Tbsp vegan butter or olive oil

Instructions

• In a pot, add the avocado oil, the onions, the leeks, one tablespoon of salt, and cook for 10 minutes on medium heat(5 out of 10), until everything is soft.

• Add the garlic, the carrots, the ground black pepper, the thyme, and cook for another 5 minutes, stirring often.

• At this point, add the rice, the white wine if used, stir everything well, and cook for 5 minutes- you should see the rice turning translucent.

• Add 2 cups of water or veggie stock, the nutritional yeast, cook for 5 minutes more.

• Add the mushrooms, 3 more cups of water, and cook everything for 25-30 minutes on low heat(3 out of 10).

• Keep stirring every 3-4 minutes, and keep tasting the rice- the rice should be soft, which means that the pilaf is fully cooked.

• When the rice is fully cooked, add the vegan butter or olive oil, mix everything, and turn off the heat. Even if the pilaf looks a little soupy, it will come together as it cools down- it needs to be creamy.

Enjoy with protein of choice!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my opinions, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.

In good health,

Ioana