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Beef and Mushroom Wild Rice Risotto

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Total time: 20 minutes

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Serves 4

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5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Butter, unsalted


1 pc - Small onion, raw, minced


2  pcs - Garlic cloves, minced


200g - Lean ground beef


1 tbsp - Thyme, dried


1 pc - Portabella mushrooms, raw, diced


1 ¾ cup - Wild rice, raw


1 dash - Salt


1 pinch - Black pepper


60g - Soy yogurt


1 can (14.5 oz) - Beef broth, reduced sodium, hot


2 cups - Water, hot

UTENSILS

Instant pot, Chopping board, Knife

INSTRUCTIONS

1. Set the instant pot to sauté function. Melt the butter in the instant pot.


2. Add the onion, garlic, ground beef, mushroom and thyme. Sauté until the beef turns brown, about 6 minutes.


3. Add the wild rice and toast for 2 minutes.


4. Add the hot beef broth and hot water. Stir and close the lid.


5. Set the instant pot to manual, high function for 5 minutes.


6. Make sure to release first the pressure before opening the lid.


7. Stir in the soy yogurt and season with salt and pepper. Ladle in serving bowls and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 350g

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Energy (kcal)

187.3

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Carbs (g)

5.0

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Proteins (g)

24.3

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Fats (g)

6.7

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Fibre (g)

5.5

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