Creamy Brown Rice "Risotto" - cooking recipe

Ingredients

1/2 cup sliced mushrooms
1/2 large white onion, diced
4 large garlic cloves
3/4 cup cooked cauliflower
1 1/2 cups cooked brown rice
3 tablespoons olive oil
1/4 cup milk
1 tablespoon butter
4 tablespoons cream cheese
3 tablespoons parmesan cheese
1/2 cup chicken broth

Preparation

Saute onion and mushroom in 1 tbs. of olive oil until softened, in last 1-2 minutes of cooking add one crushed garlic clove and cook until golden
Remove the vegatables from the pan and add in 2 more tbs. of olive oil. Add 3 crushed garlic cloves and cook until golden.
Once garlic is golden deglaze pan with 1/2 cup chicken broth, reduce chicken broth and garlic until it is thick and brown then add in 1 tbs of butter.
Melt butter into liquid and add in previous vegatables including the reserved cooked cauliflower.
Add in the milk and let heat for about 30 seconds, then add in all of the cream cheese and continuously stir until it has melted inches.
stir in all of the Parmesan cheese.
When cheese has melted add in brown rice and stir in to sauce until fully combined and heated through.
*TIP* I used left over cooked brown rice that was in the fridge but you can also use fresh brown rice and even use white rice, pasta, or just use this as a sauce for anything you feel fits :).