16 November 2007
Brown Rice Risotto
Easy and delicious. While this recipe doesn't have quite the creamy nature that its white rice counterpart has, it is full of flavour and very moist, and also doesn't require all that stirring!
· 2 cups chicken stock
· 1/2 C white wine [option: replace with stock]
· 3 T Olive Oil
· 1/2 pound assorted mushrooms, sliced
· 2 leeks, cleaned, sliced, white part only
· 1 cup long-grain brown rice
· 1 cup grated Parmesan
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add leeks and mushrooms and cook 7 minutes. Stir in rice, stirring for 1 minute. Add wine, if using, and stir continuously for 1 minute. Add stock, bring to the boil, and reduce to simmer, stirring often. Cover and cook 45 to 50 minutes. Fluff with fork. Stir in parmesan. Garnish with parsley.
Labels: wee chef