1 cup risotto rice
1/2 c. dehydrated portobello & shitaki mushrooms
1/2 chopped roasted red pepper
1 1/2 c. water
2 T. extra virgin olive oil or Smart Balance vegan butter
sea salt and pepper
Bring water and rice to a boil. Add olive oil, mushrooms, red pepper, and seasonings. Cover and cook on low and let simmer for about 15 minutes, stirring frequently. This goes great with my Greek Lamb with Roasted Red Pepper and Kale.