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Before you jump to Chicken and mushroom brown rice pressure cooker risotto recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Many of us have been conditioned to think that comfort foods are bad and should be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods could be really nutritious and good for you. There are some foods that, when you eat them, may better your mood. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.
Green tea is truly good for your mood. You were just expecting to read that in this article, weren’t you? Green tea is found to be packed full of an amino acid referred to as L-theanine. Studies have discovered that this amino acid actually stimulates brain waves. This will better your brain’s focus while at the same calming the rest of your body. You were already aware that green tea could help you feel healthier. Now you are well aware that green tea helps you to raise your moods too!
You can see, you don’t need to eat junk food or foods that are bad for you so you can feel better! Try these tips instead!
We hope you got insight from reading it, now let’s go back to chicken and mushroom brown rice pressure cooker risotto recipe. To make chicken and mushroom brown rice pressure cooker risotto you only need 12 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Chicken and mushroom brown rice pressure cooker risotto:
- Get 1 of onion large.
- Use 2 cloves of garlic.
- Use 20 ml of olive oil.
- Get 140 g of brown rice.
- Use 80 ml of white wine (optional).
- Get 150 g of mushrooms.
- Provide 200 g of chicken thigh.
- Use 200 g of chicken vegetable stock or.
- Prepare 80 g of peas frozen.
- You need 20 g of parsley.
- Prepare of salt.
- Prepare of extra virgin olive oil extra.
Instructions to make Chicken and mushroom brown rice pressure cooker risotto:
- Put your pressure cooker on "saute low" and heat the olive oil..
- Finely chop onions and garlic and fry for a few minutes in half the olive oil..
- Add the rice and the rest of the olive oil and fry until the rice is a bit transparent..
- Add the wine (if using) and reduce until it no longer smells like alcohol..
- Add the sliced mushrooms, chopped chicken thighs and stock, place the lid on the pressure cooker and cook on maximum for 17 minutes..
- Let the pressure release naturally, then take the lid of and stir in the frozen peas..
- Put the lid back on and leave for 3 mins to cook the peas, then season with salt and add the chopped parsely..
- Serve drizzled with olive oil..
Add chicken and mushrooms back into the risotto towards the end, just to heat through. Right at the end when the risotto is ready, add a splash of chicken broth to make the risotto to make it slightly soupy, then take it off the stove. A risotto recipe begins with sauteeing the aromatics in olive oil or butter. Add the butter or olive oil to the pot and use a wooden spoon or a silicone spatula to spread it across the surface of the pot. There was a recipe for mushroom risotto in the instruction booklet, and I must admit I was curious, and more than a little skeptical about a pressure-cooked risotto.
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