Brown Rice and Vegetable "Risotto"
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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 tsp olive oil1 medium onion chopped1 1/2 cups brown rice6 cups chicken broth/stock (I use homemade which is low sodium)1/2 pound fresh asparagus - steamed3 cups fresh baby spinach1 cup frozen peassalt/peppercornstarch (if needed to thicken sauce)
Directions
Steam asparagus until just al dente.

Preheat nonstick skillet over medium heat. Add 2 tsp of olive oil. Cook chopped onion until tender. Add dry rice and toss to coat. Add broth one cup at a time and stir and cover to allow to steam rice. Continue to cook until almost all broth is absorbed. Add peas and spinach. Peas should warm very quickly and spinach should wilt within 5 minutes. Add asparagus. Stir to combine and if sauce needs thickened add a tsp at a time of cornstarch mixed with a bit of water so it is not lumpy.

Number of Servings: 6

Recipe submitted by SparkPeople user LINZ0778.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 183.3
  • Total Fat: 4.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,613.8 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 15.2 g

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