Sides
Brown Rice Risotto
Makes about 4 cups
Brown Rice Risotto
Makes about 4 cups
This colorful side dish works well with most main dishes. Any vegetable or herb can easily be substituted for a variation.
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
carb. 22g
pro. 4g
fat 2g
sat. fat 0g
chol. 0mg
sod. 376mg
calc. 13mg
fiber 2g
Ingredients
- 1teaspoon olive oil
- 1 small red bell pepper, cut into ½-inch dice
- 1 small yellow bell pepper, cut into ½-inch dice
- 1small onion, cut into ½-inch dice
- 2 garlic cloves, peeled and crushed
- 2 sprigs fresh thyme
- 1¼ teaspoons kosher salt
- ¼teaspoon freshly ground black pepper
- 1cup brown basmati rice
- 1¾ cups chicken broth, low sodium
- ½cup frozen peas
- ¼ cup fresh parsley leaves, chopped
- 2 scallions, trimmed and chopped
Preparation
- 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.