Brown Rice Risotto with Spinach, Tomatoes and Mushrooms :)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cups of water mixed with 2 Knorr bouillon cubes (your choice of flavor, I like vegetable)2 tblsp evoo4 cloves garlic - minced1 medium onion - chopped1 cup brown rice1 pkg frozen spinach (pre-chopped makes it easier for you)1 can diced tomatoes1 cup sliced mushrooms (I use cremini but you can use button or probably any kind you like)
Saute the mushrooms and set aside.
Microwave frozen spinach (about 3-5 on high) and set aside.
Strain canned tomatoes and set aside.
In a pot saute the EVOO, garlic and onion.
Add rice to same pot and shake it around until every rice grain is coated with the EVOO.
In another pot bring 5 cups of water to a boil then add two Knorr Bouillon cubes. Mix well.
Stir in one ladel of broth at a time into the rice until it is absorbed.
Once it is absorbed add another ladel-full.
Once all the broth is absorbed and the rice is soft add the spinch, mushrooms and tomatoes. Stir.
A great add in is a tblsp or so of pesto and parmesan cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTAMACVICAR.
Microwave frozen spinach (about 3-5 on high) and set aside.
Strain canned tomatoes and set aside.
In a pot saute the EVOO, garlic and onion.
Add rice to same pot and shake it around until every rice grain is coated with the EVOO.
In another pot bring 5 cups of water to a boil then add two Knorr Bouillon cubes. Mix well.
Stir in one ladel of broth at a time into the rice until it is absorbed.
Once it is absorbed add another ladel-full.
Once all the broth is absorbed and the rice is soft add the spinch, mushrooms and tomatoes. Stir.
A great add in is a tblsp or so of pesto and parmesan cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTAMACVICAR.
Nutritional Info Amount Per Serving
- Calories: 175.5
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 687.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.3 g
- Protein: 5.0 g
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