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🌱Mushroom & Rainbow Chard Oat Risotto 🌱
By @veganfoodcrazy
Ingredients
1/4 white onion, diced
7 Baby Bella mushrooms sliced thin
2 tbsp water
2 clove of garlic, minced
2 tbsp coconut aminos
1 1/2 cup water
1/2 cup oats(not instant!)
1/2 cup nutritional yeast
1 tbsp oregano
1 tsp red pepper flakes
2 cups shredded rainbow chard
Juice of 1/2 lemon
2 tbsp tahini
Salt and pepper to taste
Fresh thyme
Heat a medium sized pot on medium heat,
add the mushroom and onions along
with a tablespoon or two of water.
Sauté for about a minute or two. Add the garlic and coconut aminos and cook until the mushrooms brown a bit. Add the water, oats, nutritional yeast, oregano , chard and red pepper. Bring it to a boil , then Reduce the heat and let it simmer for about 10 minutes, stirring frequently. Add the lemon juice tahini and stir, cook for about a minute more. Taste and add salt and pepper to taste
I cooked up a few more mushrooms in a separate pan until golden and put them in the risotto with some fresh thyme
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