Ingredients
3 tablespoons extra virgin olive oil
2 medium brown onion, diced
2garlic clove, crushed
2 teaspoons grated fresh ginger
4 Portobello mushrooms, sliced
2 tablespoons tamari
2 tablespoon brown rice vinegar
¾ - 1 cup coconut milk
2½ cups brown rice
4 cups water or vegetable stock
Sea salt
3 green onions

Methodology

Heat the oil in a large saucepan with a well fitting lid. Add onions and a pinch of sea salt, cook for 2 - 3 minutes to soften. Add garlic and ginger. Cook 2 minutes and then add sliced mushrooms. Cook mushrooms until they release their liquid, approximately 5 minutes. In the meantime, in a separate saucepan, heat the water, add the tamari and coconut milk and bring to the boil. Add the rice to the mushroom mixture, stir through and then add the boiled coconut mixture. Bring to a boil, reduce heat and cover. Allow to cook until all the water has been absorbed by the rice. This will take 50 - 60 minutes.
Serve with green onions sliced on top as a garnish. Do not stir risotto during the cooking time.