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Rice and risotto dishes that taste as great as they make you feel.


VEGAN WILD MUSHROOM, BLACK RICE & HAZELNUT BISQUE


What do you need

  • [   ] 150g Riso Gallo Venere black rice
  • [   ] 250g mixed wild mushrooms (or any other mushrooms are fine) sliced
  • [   ] 1 onion finely chopped
  • [   ] ¼ tsp fresh thyme leaves
  • [   ] 2 garlic cloves crushed
  • [   ] 30g vegan butter (or olive oil)
  • [   ] 700ml prepared vegan vegetable stock
  • [   ] 300ml plant-based nut milk (hazelnut or almond)
  • [   ] 50g roasted hazelnut coarsely chopped

Proposed by: Paul Gayler


5'
4
Easy

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How to prepare:

Heat the vegan butter in a pan, add the onion, thyme, and garlic, cook gently together for 4-5 minutes.
 
Raise the heat, add the mushrooms, cook together for 8-10 minutes until nicely golden and caramelised.
 
Add the Venere rice, the stock and bring to the boil.
 
Simmer for 15 minutes over a medium heat, before adding the nut milk.
 
Simmer for a further 5 minutes, until the rice is cooked through.
 
Season to taste, transfer to 4 serving bowls, sprinkle over some roasted chopped hazelnuts and serve.


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