Creamy Brown Rice with Rosemary
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.
Ingredients
- 4 cups4 cups4 cups Brown Rice, precooked
- 2 cups2 cups2 cups Almond Milk, or other plant-based milk
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Vegan Buttery Spread, (or vegan butter of choice)
- 2 Tbsp2 Tbsp2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
- 0.75 tsp0.75 tsp0.75 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.125 tsp0.125 tsp0.125 tsp Chili Flakes, optional
- 2 sprigs2 sprigs2 sprigs fresh Rosemary
- 0.50.50.5 Lemon, juiced
- 0.5 cup0.5 cup0.5 cup Vegan Shredded Mozzarella, (or any dairy-free cheese)
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Process
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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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Side Dishes Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 88 |
Fat: | 9 g |
Carbohydrates: | 1 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 581 mg |
Fiber: | 1 g |
Sugars: | 0 g |
Calculated per serving. |
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