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!
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