1 cup brown rice
1 1/2 cups water (for boiling rice)
1 can cream of mushroom soup
1/2 cup of shaved parmesan cheese
1/2 cup of cooked peas (optional)
salt & pepper to taste
1) Heat the the water in a medium saucepan until boiling. Next, add the dry rice. Wait until the water comes back to a boil, then cover with a lid and simmer for 30 min on low heat (3 on my stove.)
2) Once the rice has finished cooking, add the can of cream of mushroom soup, stirring until well mixed. You may substitute with any similar creamy soup base such as cream of chicken or cream of asparagus for a different flavor.
3) Stir in the shaved parmesan cheese, salt and pepper. You may add additional cheese or spices to dress the dish before serving as desired.
4) Add cooked peas or any other vegetable you may like for a more colorful or textured side dish.
My husband really enjoyed this recipe and thought I should share! My son would have liked if I used a different soup, perhaps cheese. Until we stock up with all the right ingredients for traditional risotto, this is a great back-up plan to jazz up a starch for dinner.