Summer's Brown Rice Risotto

1 cup dry uncooked brown rice
2 cups Swanson Natural Goodness broth (lower sodium)
2 1/2 cups water
1 cup frozen peas and carrots
1/2 sm yellow onion, chopped
1 garlic clove, minced
2 tsp olive oil

Heat oil in skillet over medium heat. Saute onion and garlic until soft. Add rice, stir till it becomes toasted and changes in color. Meanwhile, in a separate pot, heat broth and water on stove, bring to a boil. Add about a 1 cup of liquid (enough to cover the rice), and cook uncovered until almost all liquid is absorbed. Continue to do so with remaining broth. As the last liquid is added, add (thawed) peas and carrots. Season with Italian seasoning. Makes 4 1-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MCHLLEMABELLE.