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 â€“ chiffonade
1 teaspoon of salt
In large deep skillet, heat olive oil over medium high heat. Add mushrooms and sautÃ© until tender. Add rice and sautÃ© until rice begins to brown slightly. Add garlic and sautÃ© 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.
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