Red rice risotto with wild mushrooms and wilted spinach from Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore by Erin Scott

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Notes about this recipe

  • Nancith on May 17, 2023

    After buying a huge bag of red rice on a whim, I had to find something to do with it. This recipe was a wonderful way to use up some of that rice. Really delicious! The cooking time for me was more like 45-50 minutes to get the rice tender, rather than 30-40, even after the soak in boiling water. Subbed oyster mushrooms for chanterelles following some online advice, but I think creminis might have added a little more flavor. Definitely keeping this in my repertoire.

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