Brown Rice Risotto

1          teaspoon olive oil

1          small red bell pepper, cut into               ½-inch dice

1          small yellow bell pepper, cut into ½-inch dice

1          small onion, cut into ½-inch dice

2          garlic cloves, peeled and crushed

2          sprigs fresh thyme

1¼       teaspoons kosher salt

¼         teaspoon freshly ground black pepper

1          cup brown basmati rice

1¾       cups chicken broth, low sodium

½         cup frozen peas

¼         cup fresh parsley leaves, chopped

2          scallions, trimmed and chopped

Nutritional information per ½-cup serving:
Calories 115 (13% from fat) • carb. 22g • pro. 4g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 376mg
• calc. 13mg • fiber 2g

1.  Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 350°F. Add the peppers, onion, garlic, thyme, salt and pepper. Sauté until softened, about 5 to 6 minutes. 

2.  Add the rice and stir to coat with oil and ingredients in the pot. Cook for 1 minute. Add the broth and bring to a boil. Cover and switch to Slow Cook on High for 1 hour.

3.  Once time has expired, the unit will automatically switch to Keep Warm. Let the rice sit covered for 15 minutes. When 5 minutes are remaining, stir in the peas. Finish by stirring in the parsley and scallions for garnish.