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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Nice to serve with lemon roast chicken and maybe a mixed-vegetable medley. Perfect meal for the diabetic! Ingredients:
3 tablespoons unsalted butter or 3 tablespoons unsalted margarine or 3 tablespoons extra virgin olive oil |
2 shallots, chopped |
1 garlic clove, minced |
1/2 cup fresh button mushroom, sliced |
2 tablespoons scallions, chopped |
1/4 teaspoon dried dill or 1 teaspoon fresh dill, chopped |
1 cup short-grain brown rice |
salt, to taste, if needed |
fresh coarse ground black pepper, to taste, if needed |
2 cups vegetable broth or 2 cups low sodium chicken broth or 2 cups stock or 2 cups water |
1/3 cup grated parmesan cheese |
chopped fresh italian parsley, garnish |
Directions:
1. Melt butter or margarine in heavy non-stick saucepan over medium heat.
2. Saute shallots, mushrooms and garlic, about 3-4 minutes, until tender.
3. Stir in scallions and dill.
4. Saute another 1-2 minutes.
5. Add rice and saute stirring frquently, until rice begins to crackle.
6. Add seasoning, if using.
7. Stir in liquids, increase heat to high and bring to a boil.
8. Reduce heat to low and cover tightly.
9. Simmer for 45 minutes.(DON'T REMOVE COVER).
10. Remove from heat and stir in Parmesan until melted.
11. Sprinkle with chopped parsley before serving.
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