Creamy Brown Rice "risotto"

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2
YIELD: 3/4 Rice
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté onion and mushroom in 1 tbs. of olive oil until softened, in last 1-2 minutes of cooking add one crushed garlic clove and cook until golden
  • Remove the vegatables from the pan and add in 2 more tbs. of olive oil. Add 3 crushed garlic cloves and cook until golden.
  • Once garlic is golden deglaze pan with 1/2 cup chicken broth, reduce chicken broth and garlic until it is thick and brown then add in 1 tbs of butter.
  • Melt butter into liquid and add in previous vegatables including the reserved cooked cauliflower.
  • Add in the milk and let heat for about 30 seconds, then add in all of the cream cheese and continuously stir until it has melted inches.
  • stir in all of the Parmesan cheese.
  • When cheese has melted add in brown rice and stir in to sauce until fully combined and heated through.
  • *TIP* I used left over cooked brown rice that was in the fridge but you can also use fresh brown rice and even use white rice, pasta, or just use this as a sauce for anything you feel fits :).
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