Creamy Brown Rice with Rosemary (Edit recipe)

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This Creamy Brown Rice with Rosemary is my gluten-free and dairy-free version of risotto. However, it takes a maximum of 15 minutes to make. The creaminess comes from a béchamel inspired gluten-free and dairy-free sauce. It’s similar to a Mac n cheese sauce however I use gluten-free flour, oat milk, and dairy-free cheese. What makes the dish, is the fresh rosemary and lemon juice. The two add brightness, freshness to the rich, decadent, cream sauce.

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Original Recipe

PREP TIME

1 minute

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 4

Ingredients

4 cups Brown Rice, precooked
2 cups Almond Milk, or other plant-based milk
2.5 Tbsp Vegan Buttery Spread, (or vegan butter of choice)
2 Tbsp Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
0.75 tsp Sea Salt
0.5 tsp Garlic Powder
0.25 tsp Black Pepper
0.125 tsp Chili Flakes, optional
2 sprigs Rosemary, Fresh
0.5 Lemon, juiced
0.5 cup Vegan Shredded Mozzarella, (or any dairy-free cheese)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook frozen rice in microwave according to the box's directions.
Heat large saucepan to medium heat and add butter. Once melted, add gluten-free flour and stir. Let bubble.
Add garlic powder, chili flakes, salt, and pepper tot he butter and flour, and stir until fragrant. Then, add fresh rosemary leaves and stir.
Slowly pour in half of the plant milk while mixing simultaneously to break up clumps. Mix until no clumps remain.
Add the rest of the milk and continue to stir. Stir until the sauce visibly thickens to the consistency of melted chocolate or runny glue.
Lower the heat to the lowest setting and add cheese. Stir until melted.
Stir in the microwaved rice and add lemon juice. Stir until combined.
Serve and enjoy!

Notes

Use your favorite dairy-free cheese in this recipe. I used the parmesan and mozzarella from Trader Joes. For best results use two types of cheese (1/4 cup of each)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	732
Fat:	13 g
Carbohydrates:	141 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	714 mg
Fiber:	5 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.