Simple Truth Organic Gluten Free Vegetable Broth Low Sodium Description
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Plant Based
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USDA Organic
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Non GMO
Soup Up Your Recipes!
Simple Truth Organic® Broths are fabulously flavorful and free from artificial flavors and preservatives. Keep this versatile cooking staple on hand to provide the perfect base for soups, stews and sauces. Use for deglazing, braising, or as a cooking liquid for rice and grains. The possibilities are endless!
Directions
Preparation Instructions: Do not dilute. Shake well before use, some settling will occur. Refrigerate leftovers.
Microwave: Do not microwave in container. empty contents of container into a microwave-safe bowl. Cover. Microwave on high for 3 minutes^^, or until hot. Let stand in microwave for one minute, then stir. ^^Since microwave ovens vary in power, you may need to adjust your cooking time.
Stove Top: Pour contents into saucepan. Heat slowly until hot, stirring occasionally.
Free Of
Gluten and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 5 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 125 mg | 5% |
|
| Total Carbohydrate | 2 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 1 g | |
|
| Includes 1g Added Sugars | | 2% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 10 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 50 mg | 0% |
|
Other Ingredients: Water, organic vegetables (organic celery, organic carrot), organic vegetable juice concentrates (organic celery, organic onion, organic carrot), organic cane sugar, organic tomato paste, sea salt, organic dextrose, organic molasses, yeast extract, organic pear juice concentrate, organic turmeric, organic flavoring, organic onion powder.
Warnings
Caution: product and container will be hot. Use potholders and handle carefully to avoid burns.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Zucchini & Mushroom Risotto
[vc_row][vc_column][vc_column_text]Treat yourself to a warm bowl of comforting flavors with this zucchini and mushroom risotto. Arborio, carnaroli or vialone rice is gently simmered and stirred with a savory broth until it reaches a creamy, velvety consistency. Earthy zucchini and mushrooms join leeks, garlic, turmeric and sage, creating a deliciously layered dish that’s nuanced and elegant.
Zucchini & Mushroom Risotto
- 1-1/2 cups organic arborio rice (carnaroli rice or vialone rice, sorted and rinsed)
- 2 Tbsp. ghee (or vegan butter)
- 4 cups organic vegetable broth (store-bought or homemade, at room temperature)
- 1 cup lukewarm water
- 1/2 cup white wine (optional)
- 2 tsp. turmeric root (minced, or turmeric powder)
- 1/2 cup leek (chopped)
- 2 garlic cloves (minced)
- 1-2 tsp. dried thyme
- 2-3 fresh sage leaves
- 1 medium zucchini (finely grated (should come to 2 cups))
- 1 cup shitake mushrooms (sliced)
- 1 tsp. umami blend spice
- Salt (to taste)
- Pepper (to taste)
- 1 tsp. truffle oil (or truffle powder)
- Lemon juice
- Lemon zest
- Chives
- Nutritional yeast (or Parmesan cheese, for serving)
- In large skillet over medium heat, melt butter of choice and sauté leeks, turmeric and garlic for about 5 minutes or until soft and fragrant. Add in grated zucchini and shitake pieces, and cook down 5-10 minutes, until tender and soft.
- Add rice and stir frequently 2-3 minutes until slightly toasted.
- Add white wine, if using, to deglaze pan, stirring frequently and scraping any browned bits from bottom of skillet.
- Stir in salt, umami spice, pepper and truffle oil. Add 1/2 cup vegetable broth and fresh herbs. Stir together until completely absorbed by rice.
- Add another 1/2 cup broth and repeat, continuing to add broth 1/2 cup at a time until it’s all absorbed and rice is fully cooked. (Note: Add extra 1/2-cup water if needed to complete the cooking of the rice.)
Prior to serving, stir in Parmesan, lemon juice and lemon zest. Garnish with chopped chives and drops of truffle oil.
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