Easy Quick Mushroom Risotto

Great for lunch or as part of a larger meal

Mushrooms 3 large or 6 small per person

Garlic one clove per person

Virgin Olive Oil - one teaspoon per person or as required

Naturally brewed Soy Sauce

Cooked 'left over' soft short grain organic brown rice one cup per person

Pine nuts 2 desert spoons per person (optional)

Preparation

Wash and slice the mushrooms. 

Peel the garlic and crush, mince or get your garlic press ready to hand

In a heavy pan, frying pan or skillet gently warm the oil. Its hot enough, if a sliver of mushroom sizzles slightly when dropped in.

Sautee the garlic for one minute, stirring constantly

Turn heat up to medium and add the mushrooms  stirring until they start to soften
Add 1 desert spoon of pine nuts and stir one minute (optional)

Cover with rice and add about one eighth to one quarter of a cup of water or organic soya milk (unsweetened) mixed with  one teaspoon of soy sauce per person

Cover with lid or plate, turn heat to low and allow to steam for 15 mins.

Slice the mushrooms

Check at 5 minute intervals and add more liquid if needed.
Meanwhile prepare and cook the cabbage (below)

Mix and serve natural sauerkraut sprinkled with finely chopped spring onions

Delicious with gomasio and quick water sauteed green cabbage.

Quick Water Sauteed green Cabbage

Slice required amount of cabbage thinly 

Heat heavy pan and add two desert spoons of water

Add cabbage and stir on medium high heat

Continue till green part is tender but still green