Brown Rice and Mushroom Risotto

Ingredients

• 2 cups whole grain brown rice
• 4 cups vegetable broth
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsps black pepper
• 1 tsp salt
• 3 tbsps olive oil
• 8 cloves garlic
• 1 large onion
• 16 oz red table wine
• 2 lbs mushrooms

Directions

1. Clean and cut mushrooms. Sauté in 1 tbsp olive oil then push to the rim of the pot.
2. Finely chop onion and garlic then add to the center of the pot. Add another tablespoon of olive oil. Stir until both are cooked.
3. Hollow out the middle of the pot and add brown rice with remaining olive oil to toast. After a few minutes, deglaze pot by gradually pouring broth and wine. Add seasonings.
4. Allow liquid to reduce while simmering. Keep stirring until rice is fully cooked. Turn off heat and serve.