Brown rice mushroom risotto

My husband refers to this type of food as rabbit food. Apparently it lacks in 'substance'. Well,  I like rabbit food. Actually I love rabbit food, i would eat more rabbit food if I could get away with making it more often. It makes me feel good, healthy and ultimately happier.

I made this using what was on hand. You could replace the brown rice for quinoa,  wheat berries, farro (spelt). You could add sprouts, roasted pumkin seeds. You could skip the parmesan, instead add feta or no cheese at all. Basically it is about using what you have in the fridge and basing it around a whole grain carbohydrate.

I have never used kale before, but I keep seeing it in lots of food blogs recipes. Its in season now, and cheap,  so I figured I would incorporate it.

for 2
2dl brown rice
10 brown champignons
1 or 0,5 cube mushroom stock (veggie or chicken will also do)
1 dl peas
1 garlic clove
squeeze of lemon
grind of dry flaked chili
parmesan (amount chosen by yourself)
3 large leaves Kale (bio, its in season now and very cheap at least here in The Netherlands)
optional - a sprinkle of roasted sesame seeds (sesame seeds fried in a pan with no oil or butter, till they begin to pop, the heat must be low while roasting)



1. Rinse the rice.
2. Put the rice on to cook, adding the stock cube. I use 3 dl water for 2dl brown rice. Once it has reached boiling points, stir, loosening any rice stuck to the bottom, then lower the heat to the lowest possible.
3. Rinse the kale, thoroughly, sand in your teeth while eating is a real turn off.
4. Dry off the kale.
5. Dry off the champignons with a parer towel removing the earth, sand etc.
6. Slices the champignons into thin slivers which you then add to a pan and allow them to begin to 'sweat'.
7. Once the water has evaporated add a little oil. Add the garlic and stir till the champignons have a golden color. Then add salt & pepper a squeeze of lemon juice + a tiny bit of dried chill.

8. Now chop the kale, how ever you like. Add to a pan with a little oil in and let the kale 'melt'. make sure your only using a low heat. Once the kale had shrunk and become slightly softer take it off the heat.
9. Add the peas to the rice in the last 2 minutes, if they were frozen. Th rice will defrost them. If your lucky enough to find fresh peas, add them right at the end so as to keep their crunch.
10. When the rice is done, add the champignons and mix.
11. Place the rice mix in 2 bowls and sprinkle with parmesan and finally add the kale.
Add the sesame seeds if you like, they enhance the nutty flavor of the brown rice.