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Brown Rice And Vegetable Risotto

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Ingredients
  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)
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Healthy
Cook Time: 
55 Minutes

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