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:
- Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
- Spread the sliced mushrooms on the baking sheet and spray with the cooking spray.
- Sprinkle with salt and toss until evenly distributed.
- Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy.
- Set aside until ready to use
- 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.
- Add the veggie-rice to the skillet and stir, cooking for about a minute or so, until combined.
- Heat the vegetable broth to a gentle simmer, preferably over the stovetop, but the microwave is (per usual) a viable option.
- Add in ¼ cup of the simmering broth to the veggie-rice mixture in the skillet and cook, stirring constantly, until completely incorporated.
- Repeat until only ½ cup of the broth remains.
- Stir in the white wine vinegar, adding in more or less as you desire, and then stir in the rest of the broth.
- 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.
- Salt and pepper to taste, and top with roasted mushrooms.