Hi @Swansong
I will tell you how to make the baked brown rice risotto. It is very easy to make. I got the idea for the recipe here:
https://cookieandkate.com/easy-brown-rice-risotto-with-mushrooms-and-fresh-oregano/#tasty-recipes-23019-jump-target
My recipe is slightly different. This is how I make mine...
1 tbsp olive oil
100g brown onion
75g carrot
50g celery
2 cloves garlic
1 tsp dried thyme or
1 tsp dried basil or
1/3 tsp dried basil and
1/3 tsp dried oregano and
1/3 tsp dried parsley
1 tsp Herbamare organic seasoning salt
Ground black pepper
300g uncooked brown rice
1 litre water
Olive oil spray
50g frozen baby peas
50g frozen kale
2 tbsp olive oil, extra
75g Parmigiano Reggiano or Grana Padano cheese
Then choose from...
200g poached, shredded chicken breast* or
100g asparagus and
100g Beretta prosciutto di Palma or
200g tuna in olive oil (drained) and
Juice of 1/2 a lemon or
200g roasted pumpkin or
200g Swiss brown mushrooms
Or whatever you like.
Preheat oven to 180°C. Lightly grease a large baking dish with olive oil spray (you can just use oil if you don't have spray). I use a 23cm x 32cm Pyrex baking dish.
Finely chop the garlic in a mini food processor. Finely chop the onion, carrot and celery (you can chop that in the food processor too if you like).
Cook the onion, carrot and celery with the olive oil on a medium low heat for 5 minutes. Add the garlic and cook for a further 5 minutes. You don't want to brown the onion etc. Just soften it.
Take off the heat and add the brown rice, dried herbs, seasoning salt, ground black pepper and water (and lemon juice if you are using it). Stir well.
Pour everything into the baking dish. Cover with aluminum foil and bake for 70 minutes.
While it is cooking steam the frozen baby peas and kale for 5 minutes. (If you are using asparagus, steam for 3 minutes.) Grate the cheese in a mini food processor.
When it is ready it will be very hot, so be careful. Use a spatula to transfer it to a large bowl. You might need another person to hold the baking dish while you scrape it into the bowl.
Add the olive oil and cheese and stir vigorously with a wooden spoon for about 2 minutes. This will give you the consistency of risotto.
Add your other ingredients and stir well to combine.
Also, sometimes I just use 1 brown onion if I don't have any carrot or celery. And sometimes instead of dried herbs I use 1 sachet of Gourmet Garden semi dried herbs.
*I can tell you how to make the poached, shredded chicken breast. This is very easy to make as well.
