Do your friends and family think Pritikin eating is Spartan? Wow ‘em with these show-stoppers from the dining room at the Pritikin Longevity Center® & Spa in Aventura, Florida, where Executive Chef Drew Rosen has launched a whole new era of sensational dining.

Wild Mushroom Risotto (Serves 8)

1 oz porcini mushrooms, dried
2 Tbsp fresh garlic, chopped
1/2 lb portobello mushrooms, black removed and sliced
1/2 lb shiitake mushrooms, sliced
4 oz large oyster mushrooms, sliced
1/4 cup shallots, sliced
1-1/2 cups brown rice, short grain, dry
1/4 cup medium white wine
1-1/2 Tbsp fresh sage
3 cups water
1/2 cup skim milk
1/4 tsp black pepper
2 Tbsp soy sauce, low sodium
1 Tbsp fresh Italian parsley, chopped
1 Tbsp fresh basil, chopped

Directions:

Soak porcini in a cup of very hot water for about 20 minutes. Drain and chop porcini. In hot saucepan sauté garlic, mushrooms, shallots, and brown rice until garlic is golden brown. Add white wine and sage. Cook over medium heat until wine is evaporated.

Add 1 cup of water. Continue to cook over medium heat, stirring frequently, until water is completely absorbed. Begin to add more water, a few ounces at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next few ounces of water. Stir frequently to prevent sticking.

When all 3 cups of water are absorbed, add milk, black pepper, and soy sauce. Rice should be a little loose. Add parsley and basil and serve immediately.

Nutrition Information (Per one-cup serving): 184 calories, 6g protein, 4g fiber, less than 1 g total fat, negligible saturated fat, 152mg sodium.

Pritikin Exchanges: 1-1/2 complex carbohydrates, 2 vegetables