SIDES: Spinach Risotto with Brown Rice

Servings: 15-20 (Scale down according to the size of your party)

Ingredients:

• (2) 10-ounce packages of frozen, chopped spinach
• 3 cups brown rice
• 10 cups of water
• 1/3 cup Bragg's Liquid Aminos
• 3 cups onions, finely chopped
• 6 tbsp olive oil
• 8-10 mushrooms, finely chopped
• 1/2 cup parmesan cheese, grated
• 1/2 cup low-fat buttermilk

Instructions:

• Cook spinach over medium heat until the spinach is fairly drained - set aside
• Bring 4 cups of water and 1/3 cup of Bragg's to a boil and then allow to simmer
• While water is boiling, in a separate (large pot), saute onions in oil until softened (7-10 minutes)
• Stir in rice; make sure each grain is coated in oil
• Pour in 3/4 cup of broth and wait until the rice absorbs the broth, continue to pour in until 1/2 of the broth is left
• Add spinach and mushrooms
• Pour in the remaining broth and allow rice to simmer for another 20-25 minutes until all of the broth is absorbed
• Add in buttermilk and stir throughout rice