The ingredients used in this dish create a risotto type of taste without all the work. The addition of coconut milk results in a creamy type of rice. Mixed mushrooms were used, but you can choose what type of mushrooms you like to make it uniquely yours. Enjoy!
3 tablespoons of olive oil
1 – 12 oz. package of mixed mushrooms, diced into small pieces
2 cloves of garlic minced
1 cup of rice, not minute
1 – 14 oz. can of 99% fat free chicken broth
1 – 15 oz. can lite coconut milk
1/3 cup of parmesan cheese
4 sprigs of basil – chiffonade
1 teaspoon of salt
In large deep skillet, heat olive oil over medium high heat. Add mushrooms and sauté until tender. Add rice and sauté until rice begins to brown slightly. Add garlic and sauté for about a minute. Add remaining ingredients and simmer over low until all liquid is absorbed. Serve family style as shown and garnish with additional basil if desired.