Brown Rice Risotto
Yield: 4 servings
Ingredients:
- 1/2 Tablespoon vegetable oil
- 1/2 cup onion, scrubbed with clean vegetable brush under running water, diced
- 1 clove of garlic, gently rubbed under cold running water, minced
- 1/4 teaspoon black pepper
- 3/4 cup reduced sodium chicken broth
- 1/4 cup water
- 3/4 cup instant brown rice
- 3/4 cup frozen peas
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
- 2 Tablespoons Parmesan cheese, grated
- 1 cup diced, cooked chicken (optional)*
Directions:
- Wash hands with soap and water.
- Heat oil in a medium sized saucepan over medium heat. Add onion, garlic and black pepper. Sauté for 2 minutes.
- Add chicken broth, water, and brown rice to the skillet. Bring to a simmer. Reduce heat to medium low, cover, and cook for 5 minutes.
- Stir in frozen peas. Cover and cook for 5 minutes more.
- Stir in lemon juice, butter and Parmesan cheese. Cook, uncovered, for 4-5 minutes, stirring continuously until thickened.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
*Add 1 cup cooked diced chicken in step 3, if desired.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Sources:
This recipe is provided by Iowa State University Extension and Outreach. For more resources like this
- visit the Spend Smart. Eat Smart. website at http://spendsmart.extension.iastate.edu. Spend Smart. Eat Smart. is a registered trademark of Iowa State University.
