In a large deep skillet (stove top Dutch ovens work as well) heat coconut oil on medium high heat until hot - add diced onions and sliced mushrooms.
Sauté until onions are soft and almost translucent. These are just about done. Transfer to dish set aside. we will use these later.
Add your uncooked brown rice (I was using up extra leftover rice here!) and toast until slightly browned and can smell a nutty aroma, about 3-5 minutes.
In the meantime, prepare the artichoke hearts. Rinse well under cool water. I used baby artichokes but standard size work well fine.
Hull, removing all those tough outer leaves, leaving only the hearts. Slice in half or quarters, and let sit in a chilled water and lemon juice bath - so they don't turn brown!
With rice nice and toasty, add 1 cup of chicken broth, stir, and bring to a simmer. Once most of the liquid is absorbed, add another cup of broth. Repeat this step until rice is cooked.
Now add your greens of choice - I used torn Kale greens here. Let those go for about 5 minutes, until wilted.
Now it's time to toss in the artichokes and sautéed onions and mushrooms.
Add salt and pepper to taste. I used salt, pepper, and Flavorgod Garlic Lovers seasoning. Give a gentle stir to combine, cover, and let cook at a medium-low simmer for another 20 minutes
When your rice looks thick and creamy, you've made risotto! I garnished with grated Parmesan to serve...
- 1.0 Small Yellow onion, diced
- 2.0c Mushrooms, sliced
- 1.0c Brown rice, uncooked
- 4.0c Chicken broth
- 4.0c artichokes, hulled and hearts quartered
- 0.0bnch Parsley, chopped
- Salt & pepper to taste
- 1.0Tbsp Coconut oil
- 1.0bnch Kale, spinach, collard, any type of hearty greens.