= Serves: 6
= Serving size: 1 cup
= Active time: 20 minutes
= Total time: 30 minutes
This recipe tastes a lot like traditional risotto and it’s a lot better for you. And you don’t have to stir it constantly as it cooks, a must in traditional risotto recipes.
Ingredients
1 cup peeled and chopped onion
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon peeled chopped garlic
1 cup diced zucchini
1 cup diced mushrooms
1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary
2 cups cooked brown rice or barley
1 cup water or vegetable stock
½ cup grated Parmesan cheese
STEP 1: Sauté the onion in the butter and 1 tablespoon of the olive oil in a medium-size saucepan over medium-high heat until it begins to soften and brown, 3 to 5 minutes. Add the garlic and sauté for 2 minutes. Then add the zucchini, mushroom, and rosemary and continue to sauté 5 more minutes. Add the brown rice or barley to the pot. Cook until the grain begins to brown a little.
STEP 2: Stir in the water or vegetable stock and Parmesan cheese to the pot. Cover and cook on low for 15 minutes, melting the cheese and allowing the flavors to meld. Turn off the heat, and let it sit until ready to serve.
VARIATIONS:
• Use chopped leftover roasted vegetables in place of the onions, zucchini, and mushrooms.
• Change up the kind of herbs: basil, parsley, thyme, tarragon, cilantro, and dill all work well here.
• Soft veggies work best in this recipe: sweet peppers, kale, and spinach are good.
GOES WELL WITH:
• Any roasted or grilled meat or tofu
• Stews and chilis
• Stuffed bell peppers
• Roasted vegetables
Per serving: Calories 270, Calories from Fat 130, Total Fat 14g (22% DV), Saturated Fat 5g (25% DV), Trans Fat 0g, Cholesterol 20mg (7% DV), Sodium 220mg (9% DV), Carbohydrates 29g (10% DV), Dietary Fiber 3g (12% DV), Sugars 3g, Added Sugars: 0g, Protein 8g, Vitamin A 6%, Vitamin C 15%, Calcium 15%, Iron 6%.