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Before you jump to Brown Rice & Soy Milk Mushroom Risotto recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.

Wholesome eating encourages a feeling of wellness. We have a tendency to feel way less gross whenever we increase our daily allowance of nutritious foods and lower our consumption of junk foods. Eating more fresh vegetables helps you feel better than eating a portion of pizza. Choosing healthier food choices can be difficult when it is snack time. You can spend several hours at the food market searching for the right snack foods to make you feel healthy. Here are a few healthy snacks that can be used when you need an instant pick me up.

Yogurt is often a snack many people ignore. Often people decide to eat yogurt over a healthy lunch which is not the greatest idea. As a treat, however, yogurt is one of the greatest things you are able to reach for. It contains a lot of calcium, healthy proteins, and B vitamins. Yogurt is typically eaten to help maintain the digestive system since it is so easily digestible by the majority of people. Yogurt mixes perfectly with nuts and seeds. It’s an excellent way to enjoy a flavorful snack without too much sugar.

A large selection of instant health snacks is easily accessible. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to brown rice & soy milk mushroom risotto recipe. You can have brown rice & soy milk mushroom risotto using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Brown Rice & Soy Milk Mushroom Risotto:

1. Get 2 bowls Cooked brown rice
2. Get 200 ml Unsweetened soy milk
3. You need 2 bags Mushrooms (of your choice)
4. You need 1 Krazy Salt (or salt & pepper)
5. Prepare 1 Parsley or shiso leaves (dried)
6. Provide 1/2 tsp Consomme granules

Steps to make Brown Rice & Soy Milk Mushroom Risotto:

1. Heat a non-stick frying pan and stir-fry the mushrooms. This time I used 1/2 bag of shimeji and 1/2 bag of enoki mushrooms.
2. When the mushrooms have wilted, add in the cooked rice and mix. Then pour in the soy milk and consomme and heat the mixture until it starts to bubble.
3. Season the risotto with the Krazy Salt (or salt & pepper) and transfer it to a plate. Sprinkle some dried parsley or shiso leaves to finish.

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