Mushroom Brown Rice Risotto With Moringa

Ingredients

for -3+ servings:

• 2 tsp of of Yeznatural Moringa Powder
• 1 1/2 cup of Brown Rice
• 2 tbsp of Extra Virgin Olive Oil
• 6leaves of Sage
• 1/6White Onion
• 1 cloves of Garlic
• 1medium, organic Zucchini
• 1 cup of sliced Crimini Mushrooms
• 1head of Broccoli
• 6 cup of your choice of Stock
• 1 cup of Coconut Milk
• 1/4 tsp of Turmeric
• 1/4 tsp of Pink Himalayan Salt

 Instructions

1. Finely chop onion, sage and garlic. Wash and precut all the vegetables and set them aside and heat up the broth in a small pan.

2. In a large saucepan, heat up 2 tablespoons of extra virgin olive oil, add in onion, sage and garlic and, when they start browning, add the rice and let it toast for a couple of minutes while stirring with a wooden spoon.

3. Toss in the veggies, mix well and start pouring the broth over the rice with a ladle little by little, until the rice has absorbed all the liquid. It will take about 25 to 30 minutes.

4. Make sure you keep the fire on low and keep an eye on your risotto, stirring occasionally and every time you add more liquid.

5. When the rice has absorbed all the broth, add in salt, turmeric, moringa powder and coconut milk and mix until perfectly creamy and “al dente”.

5. Enjoy your mushroom brown rice risotto and, if you want, shave a few slices of raw mushroom on top.

Recipe by AAmbra Torelli