Brown Rice & Soy Milk Mushroom Risotto

• 2 bowls Cooked brown rice
• 200 ml Unsweetened soy milk
• 2 bags Mushrooms (of your choice)
• 1 Krazy Salt (or salt & pepper)
• 1 Parsley or shiso leaves (dried)
• 1/2 tsp Consomme granules

1. Heat a non-stick frying pan and stir-fry the mushrooms.
2. This time I used 1/2 bag of shimeji and 1/2 bag of enoki mushrooms.
3. When the mushrooms have wilted, add in the cooked rice and mix.
4. Then pour in the soy milk and consomme and heat the mixture until it starts to bubble.
5. Season the risotto with the Krazy Salt (or salt & pepper) and transfer it to a plate.
6. Sprinkle some dried parsley or shiso leaves to finish.

brown rice, soy milk, mushrooms, salt, parsley, granules

Taken from cookpad.com/us/recipes/153113-brown-rice-soy-milk-mushroom-risotto (may not work)