Creamy Risotto with Brussel Sprouts and Cabbage
|Dry brown rice||1 Cup (16 tbs)|
|Onion||1⁄2 , chopped|
|Garlic cloves||3 , sliced|
|Brussels sprouts||2 Cup (32 tbs), cut in half|
|Green cabbage head||1⁄3 , sliced wide|
|Vegetable broth||1 1⁄2 Cup (24 tbs) (Divided)|
|Nutritional yeast||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Cayenne pepper/Cajun seasoning||1⁄2 Teaspoon|
Cook rice according package directions. Set aside.
In a skillet over medium heat, sauté onion and garlic in water or broth for 3 minutes.
Add Brussels sprouts, cabbage, and 1/2 cup broth to the skillet. Cover and let it cook for 5 minutes, or until vegetables are tender.
Mix remaining 1 cup broth, nutritional yeast, black pepper, cinnamon, soy sauce, and cayenne pepper or Cajun seasoning in a small bowl and pour over vegetables. Continue cooking and stir until yeast thickens.
Add cooked rice, stir, and cover. Turn heat to low and let simmer for 5 minutes.
Serving size: Complete recipe
Calories 913 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1650.3 mg68.8%
Total Carbohydrates 192 g64%
Dietary Fiber 26.6 g106.3%
Sugars 12.8 g
Protein 28 g56.3%
Vitamin A 51% Vitamin C 369.2%
Calcium 28.6% Iron 53%
*Based on a 2000 Calorie diet