Brown Rice And Vegetable Risotto Recipe
Ingredients
| 2 tablespoons plus 1 teaspoon margarine | ||
| Broccoli florets | 2 Cup (16 tbs) | |
| 1 cupjulienned carrots | ||
| 1 cup parsnips, sliced 1/8 inch thick | ||
| 1 1/2 cups low-sodium chicken stock | ||
| Dried oregano | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Scallions | 1 1/2 Cup (16 tbs), chopped | |
| Brown rice | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1. Melt 1 tablespoon of the margarine in a large nonstick skillet over medium-high heat. Add the broccoli, carrots and parsnips, and cook, stirring, 2 minutes, or until the vegetables are well coated with margarine. Add 1/4 cup of the stock, 1/4 teaspoon of the oregano and 1/4 teaspoon of the pepper, cover and cook 2 minutes more. Stir in the scallions. Remove the pan from the heat, transfer the vegetables to a bowl and cover it loosely to keep warm.
2. Melt the remaining margarine in the skillet over medium-high heat. Add the rice, and saute 2 minutes. Add 3/4 cup of water, the remaining stock, oregano and pepper. Cover the pan, reduce the heat to medium-low and simmer 45 minutes, or until the rice is tender and the liquid is almost completely absorbed. Stir in the vegetables, Parmesan and parsley, and cook, stirring, over medium-high heat 1 minute, or until heated through.
2. Melt the remaining margarine in the skillet over medium-high heat. Add the rice, and saute 2 minutes. Add 3/4 cup of water, the remaining stock, oregano and pepper. Cover the pan, reduce the heat to medium-low and simmer 45 minutes, or until the rice is tender and the liquid is almost completely absorbed. Stir in the vegetables, Parmesan and parsley, and cook, stirring, over medium-high heat 1 minute, or until heated through.
Chef
