Mushroom and Tomato Risotto
1 large onion, chopped 5 tbsp olive oil 4 cups small mushrooms, sliced 2 1/2 cups long grain brown
rice 5 cups boiling water 2 cloves garlic, crushed 1 lb tomatoes, peeled, seeded and chopped 1 tbsp
soy sauce 1 tsp thyme 1 tsp oregano
Saute the half the onion in half the oil, add the mushrooms and sauté for another 4 minutes.
Add the rice and stir fry for another 2-3 minutes. The add the boiling water and simmer for 40-
45 minutes.
In another pan sauté the remaining onion, adding the garlic after a few minutes. Add the
tomatoes and simmer gently until the sauce thickens, about 20 minutes, adding a little water and
the soy sauce.
Add the herbs a few minutes before removing the sauce from the heat, then combine the sauce
with the rice.
Cover for 10 minutes to allow the flavours to combine, then serve.