|Creamy delicious brown rice risotto.|
Back in my vegetarian days, when a menu contained risotto, that would be my chosen course! That combination of Parmesan, milk, and vegetables, preferably thick slices of portobello mushrooms served in an enticing little bowl drove me insane and had to be devoured slowly via spoon.
However, when attempting risotto at home with the traditional Arborio rice, it took so much time and effort to achieve that same quality restaurant perfection.
So thus, the beloved ten minute brown rice is the undeterred hero in this lovely composed dinner dish.
Alongside yummy veggies- broccoli and green peas, covered in smooth, wicked cauliflower sauce aided by almond milk and nutritional yeast, a bit of Daiya mozzarella, and seasoned to engage hungry taste buds, this simple insatiable serving for two is the perfect side accompaniment for any occasion!
Vegan Cauliflower Brown Rice With Broccoli & Peas Risotto Recipe
1 cup 10 minute brown rice
1/2 cup broccoli, frozen
1/3 cup green peas, frozen
1 cup cooked cauliflower
1/2 cup unsweetened almond milk
3 tablespoon nutritional yeast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon basil
1/3 cup Daiya mozzarella style shreds
a pinch of cinnamon
Bring brown rice, broccoli, and green peas to a boil.
Drain and set aside.
In a blender, puree cauliflower, almond milk, nutritional yeast, Italian seasoning, garlic, salt, pepper, and basil.
Pour the cauliflower mixture over the brown rice and vegetables.
|Melt in the cheese.|
|Sprinkle additional black pepper & basil atop.|