Jeanne David, Founder and Head of Product Development of Outer Aisle Gourmet, shares company updates, recipes, and product reviews

Friday, May 2, 2014

Cauliflower Risotto with Roasted Mushrooms - Outer Aisle Style

It’s been a very busy few weeks for us here at Outer Aisle! We are about to move in to our new kitchen and look forward to starting commercial production. I will keep you updated on when and where you can find our products.

This week's testimonial

"Thank you so much for coming up with such a wholesome and innovative product…. I’ve had fun creating different recipes to go with the products AND I no longer feel guilty eating a sandwich. Today I picked up some Sun Dried Tomato Pesto with Pine Nuts to go on the veggie pizza crust, YUM. Guilt free, healthy eating without all the calories…. LOVE IT."
Kim N. - Goleta, CA

Kim, it's wonderful that you no longer have guilt in eating your favorite foods. I would love to get some of your recipes!

The recipe of the week is.... Cauliflower Risotto with Roasted Mushrooms - Outer Aisle Style

Ingredients for the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
salt and pepper
olive or coconut oil cooking spray

Ingredients for the risotto:
3 packs of OAG veggie-rice
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
2 cups low sodium vegetable broth
2 teaspoons white wine vinegar
salt and pepper, to taste

Instructions for the roasted mushrooms:
  1. Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
  2. Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. 
  3. Sprinkle with salt and toss until evenly distributed. 
  4. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. 
  5. Set aside until ready to use
 Instructions for the risotto: 
  1. Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
  2. Add the veggie-rice to the skillet and stir, cooking for about a minute or so, until combined.
  3. Heat the vegetable broth to a gentle simmer, preferably over the stovetop, but the microwave is (per usual) a viable option. 
  4. Add in ¼ cup of the simmering broth to the veggie-rice mixture in the skillet and cook, stirring constantly, until completely incorporated. 
  5. Repeat until only ½ cup of the broth remains. 
  6. Stir in the white wine vinegar, adding in more or less as you desire, and then stir in the rest of the broth. 
  7. Once all the broth has been incorporated, it is best to let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize.  
  8. Salt and pepper to taste, and top with roasted mushrooms.


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