Brown Rice And Vegetable Risotto
|Margarine||2 1⁄3 Tablespoon (2 Tablespoons Plus 1 Teaspoon)|
|Broccoli florets||2 Cup (32 tbs)|
|Julienned carrots||1 Cup (16 tbs)|
|Parsnips||1 Cup (16 tbs), sliced 1/8 inch thick|
|Low sodium chicken stock||1 1⁄2 Cup (24 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Chopped scallions||1 1⁄2 Cup (24 tbs)|
|Brown rice||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
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.