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Before you jump to Brown Rice & Soy Milk Mushroom Risotto recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Be sensible when you do your food shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to go home and make something from your kitchen. Make sure that what you already have is healthful. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are a good deal of things that factor into getting healthy. Not all of them necessitate fancy gym memberships or restrained diets. You can do tiny things every day to improve upon your health and lose weight. Make shrewd choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Don’t ignore that health isn’t only about how much you weigh. You need to help to make your body as strong as possible.
We hope you got insight from reading it, now let’s go back to brown rice & soy milk mushroom risotto recipe. To cook brown rice & soy milk mushroom risotto you only need 6 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Brown Rice & Soy Milk Mushroom Risotto:
- You need 2 bowls Cooked brown rice
- Provide 200 ml Unsweetened soy milk
- Get 2 bags Mushrooms (of your choice)
- Take 1 Krazy Salt (or salt & pepper)
- Get 1 Parsley or shiso leaves (dried)
- Provide 1/2 tsp Consomme granules
Instructions to make Brown Rice & Soy Milk Mushroom Risotto:
- Heat a non-stick frying pan and stir-fry the mushrooms. This time I used 1/2 bag of shimeji and 1/2 bag of enoki mushrooms.
- When the mushrooms have wilted, add in the cooked rice and mix. Then pour in the soy milk and consomme and heat the mixture until it starts to bubble.
- Season the risotto with the Krazy Salt (or salt & pepper) and transfer it to a plate. Sprinkle some dried parsley or shiso leaves to finish.
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