Pumpkin Risotto Frittata with Mushrooms - Forks Over Knives

Ingredients

• 1 lb. assorted fresh mushrooms (such as shiitake, cremini, and button), sliced
• 1 tablespoon tamari
• Freshly ground black pepper, to taste
• 1 32-oz. container low-sodium vegetable broth
• 2 medium leeks, halved and sliced (2 cups)
• 6 cloves garlic, minced
• 2 cups dry short grain brown rice
• 1 15-oz. can pumpkin
• 2 tablespoons flaxseed meal
• ½ cup dry whole wheat breadcrumbs
• 2 tablespoons lemon juice
• Sea salt, to taste
• 2 tablespoons finely chopped fresh Italian parsley
• 1 tablespoon finely chopped fresh basil
• 1 teaspoon lemon zest