Black Bean Soy Milk Risotto
HB-15873 · Hand-built original · Korean
A vegan risotto-style bowl of rice simmered in unsweetened black bean soy milk with garlic, onion and button mushrooms. Basil powder, salt and pepper season the creamy grains.
KoreanMain courseVegetarianGluten-freeEgg-freeHigh Fiber
Main ingredient: black bean soy milk
Pairs well with: green salad, pickled radish, grilled vegetables, kimchi
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3/4 cup black bean soy milk
- 1 bowl cooked rice
- 2 cloves garlic
- 1/4 onion
- 2 button mushrooms
- Olive oil, as needed
- Salt, a little
- Black pepper, a little
- Basil powder, a little
Method
- Mince the garlic cloves and the onion finely.
- Slice the button mushrooms into thin pieces.
- Stir-fry the garlic and onion in an oiled pan over medium heat, keeping them moving so they do not burn.
- When the onion turns translucent, add the sliced mushrooms and stir-fry until they soften and give up their moisture.
- Add the cold cooked rice and stir-fry it with the vegetables, letting the grains separate; cold rice keeps them more distinct.
- Pour in the black bean soy milk and stir-fry the rice as if simmering it, until the grains turn creamy and coated.
- Season the risotto with salt, black pepper and basil powder to finish.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).