The ‘cheat’ part of this recipe refers to two things: it’s risotto made in a rice cooker and it was part of this week’s cheat/binge day festivities. I’ve been using this one day of the week to make the most of high carb treats (i.e. cookie dough, sago pudding) and one of my fav carb heavy foods is brown + wild rice with butter. The next logical step is to add mushrooms and call it risotto. 🙂
Rinse/drain the rice. Remove any bits that don’t look like rice (I usually wash the rice in a bowl of water so any non rice ‘bits’ float, pull these out and then drain the rice in a fine colander). Place the drained rice, water and cinnamon in the rice cooker and cook as per your rice cooker’s operating instructions – mine has two settings ‘warm’ and ‘cook’, so I just put the lid on and flick it to ‘cook’. Brown rice takes 20-25 minutes in my rice cooker.
Place the dried mushrooms (if using) in a small bowl and cover with warm/hot water (approx 1/4 cup). Soak until the dried mushrooms are rehydrated and soft (approx 15 mins) then remove from the liquid (reserve the liquid) and finely chop. Approx 5 mins before the rice is done (i.e. ~20 min mark for my rice cooker or when the rice has a bit of ‘bite’ to it but isn’t quite done yet) add the chopped rehydrated mushrooms to the rice cooker, along with the chopped fresh mushrooms, salt, pepper and butter. I also added the reserved mushroom liquid as the rice was still a bit too chewy for my liking and looked like it needed some more moisture. Stir the rice and mushrooms and continue to cook until the fresh mushrooms are moist and heated through. When the rice and mushrooms are cooked to your liking, stir through the coriander, parsley, spinach or cheese if using. I actually didn’t wait for the rice cooker to switch itself ‘off’ and back to the default ‘warm’ setting as the rice was done in my opinion, and I was hungry.
Serves 2 as a small meal or 4 as a side dish.
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