Veggie Brown Rice Risotto
Serves 6
Ingredients:
| 2 |
tbsp |
margarine |
| 1 |
tbsp |
vegetable oil |
| 1 |
|
onion, chopped |
| 1 |
bulb |
fennel, chopped |
| 1 |
|
red bell pepper, chopped |
| 2 |
cups |
fresh mushrooms, quartered |
| 1 |
cups |
Carolina® Brown Rice (Whole Grain) |
| 3 |
cups |
vegetable broth |
| 1/4 |
cup |
Parmesan cheese |
| 2 |
tbsp |
cilantro, finely chopped |
Directions:
Heat margarine and oil in sauce pan. Sauté onion and fennel for 3 minutes. Add bell pepper and mushrooms and continue to cook for 2 minutes. Add rice, stir well, and cook for 1 minute. Add broth and bring to a boil. Lower heat to simmer. Cover, cook for 35 minutes until rice is tender and liquid is absorbed. Remove from heat and stir in cheese and cilantro.
|
Calories: 256 /serving
Total fat: 9 g
Sat. fat: 2 g
Cholesterol: 3 mg
Sodium: 580 mg
Carbohydrates: 39 g
Fiber: 4 g
Protein: 7 g
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