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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A unique take on the traditional risotto; however, this one uses brown rice along with veggies and kidney beans. Have not tried it yet, but it sounds good. Ingredients:
4 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, finely chopped |
3/4 cup brown rice |
2 1/2 cups vegetable stock |
salt and pepper |
1 red bell pepper, seeded and chopped |
2 celery ribs, sliced |
8 ounces cremini mushrooms, thinly sliced |
1 (15 ounce) can red kidney beans |
3 tablespoons fresh parsley, chopped (plus extra to garnish) |
3/8 cup cashews |
Directions:
1. Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes; then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
2. Add the stock and a pinch of the salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all of the liquid has been absorbed.
3. Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
4. Stir the rice into the skillet. Add the beans, parsley and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Transfer to a warmed serving dish, sprinkle with extra parsley and serve at once.
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