Mushroom Cauliflower Rice Risotto (AIP Paleo, Gluten & Dairy Free, Vegan Option) скачать в хорошем качестве

Mushroom Cauliflower Rice Risotto (AIP Paleo, Gluten & Dairy Free, Vegan Option)

If you have been missing Risotto on AIP or are just looking for a grain free risotto recipe. This video is for you:) Hi, I'm Audrey - I am glad you're here:) I make videos about my adventures in being well, with a focus on healing through food, lifestyle, and stress management in everyday chaos. I hope my adventures will inspire yours:) Contact me at: itsaud1977@gmail.com It's Aud #132-328 Wale Rd Colwood, BC V9B0J8 Mushroom Cauliflower Rice Risotto 1TBS Avocado Oil 1 Cup diced Onion 1 Clove Garlic minced 6 Cups Mushrooms chopped (use as many as you like to taste) 1tsp Salt 1.5 tsp Herbemere (to taste) 1/2 Cup Nutritional Yeast 6 Cups Cauliflower Rice 2 Cups Stock (use Vegetable stock for Vegan) 1 TBS Cassava Flour 1) Add Oil, Onion and Garlic to hot pan. Saute for 2-3 minutes until softened. 2) Add Mushrooms and stir. Allow mushroom to cook down to about 1/5 their size. 3) Season with Salt and Herbemere (and any other herbs) 4) Add Cauliflower Rice mix well. Cook for 5 minutes until Rice start to soften. 5) Add 1 cup of stock and stir well. Cook down until most of the liquid is gone. Test firmness of Rice if still al dente Add another 1/2 cup of stock and cook down until most of the liquid is gone. Repeat until rice until it is at the doneness that you like. (test throughout). 6) Once rice is as consistency you desire, mix Cassava flour with 1/4 cup broth until completely smooth. Add mixture to pot and stir through. Allow to cook for another 3-5 minutes until mixture is thickened. 7) Taste and add any additional seasoning, Serve and Enjoy Serves 6 Time: 1 hour Stovetop Notes: This would also be good with thyme or other herbs. Amount of stock used depends on your taste and on the climate you live in. Mushroom Cauliflower Rice Risotto