Quick Vegetable and Green Rice Risotto


1 ½ cups of green rice

1 cup of mushrooms, flat, button and/or brown

1 medium peeled carrot

1 stick of celery

2 garlic cloves

1 onion, skin removed

3 – 4 cups of chicken or vegetable stock or miso soup

1 small bunch parsley

3 tbsp. olive oil




In a food processor add the mushrooms, carrot, celery, garlic, onion and olive oil and blend until coarsely chopped. In a saucepan, sauté the mixture until soft approximately 5 minutes.

Add the green rice and 1 ladles of hot stock and simmer for approximately 20 minutes. Keep slowly adding all of the stock until desired consistency is reached. Once cooked add parsley and season to taste.