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Mushroom and Tomato Risotto
1 large onion, chopped
5 tbsp olive oil
4 cups small mushrooms, sliced
2 1/2 cups long grain brown rice
5 cups boiling water
2 cloves garlic, crushed
1 lb tomatoes, peeled, seeded and chopped
1 tbsp soy sauce
1 tsp thyme
1 tsp oregano
Saute the half the onion in half the oil, add the mushrooms and sauté for another 4 minutes.
Add the rice and stir fry for another 2-3 minutes. The add the boiling water and simmer for 40-45
minutes.
In another pan sauté the remaining onion, adding the garlic after a few minutes. Add the tomatoes and
simmer gently until the sauce thickens, about 20 minutes, adding a little water and the soy sauce.
Add the herbs a few minutes before removing the sauce from the heat, then combine the sauce with the
rice.
Cover for 10 minutes to allow the flavours to combine, then serve.
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