Faux Risottaux (Brown Rice & Parmesan "Risotto")

Faux Risottaux

(Brown Rice & Parmesan "Risotto")

I will admit that I borrowed the idea for this recipe from Ina Garten. In an attempt to add more whole grains to my life I changed it and added brown rice. It is important to use a really good chicken stock.

If I were you, I would double this batch! 

Ingredients:

2 cups brown rice

5-6 cups chicken stock, 

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Preheat the oven to 350 degrees.

Directions:

• Place the rice and chicken stock in a Dutch oven on the stove at medium high for 10 minutes stirrung regularly.

• Bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

• Remove from the oven, add the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

• Add the peas and stir until heated through.

• Serve immediately, it doesn't do well sitting around!