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

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. 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. 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. 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.