Brown Rice and Vegetable "Risotto"
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Brown Rice and Vegetable "Risotto" calories by ingredient
Number of Servings: 6
Ingredients
-
2 tsp olive oil
1 medium onion chopped
1 1/2 cups brown rice
6 cups chicken broth/stock (I use homemade which is low sodium)
1/2 pound fresh asparagus - steamed
3 cups fresh baby spinach
1 cup frozen peas
salt/pepper
cornstarch (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.
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.