Friday, May 21, 2010

SIDES: Spinach Risotto with Brown Rice

Servings: 15-20 (Scale down according to the size of your party)

  • (2) 10-ounce packages of frozen, chopped spinach
  • 3 cups brown rice
  • 10 cups of water
  • 1/3 cup Bragg's Liquid Aminos
  • 3 cups onions, finely chopped
  • 6 tbsp olive oil
  • 8-10 mushrooms, finely chopped
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup low-fat buttermilk
  • Cook spinach over medium heat until the spinach is fairly drained - set aside
  • Bring 4 cups of water and 1/3 cup of Bragg's to a boil and then allow to simmer
  • While water is boiling, in a separate (large pot), saute onions in oil until softened (7-10 minutes)
  • Stir in rice; make sure each grain is coated in oil
  • Pour in 3/4 cup of broth and wait until the rice absorbs the broth, continue to pour in until 1/2 of the broth is left
  • Add spinach and mushrooms
  • Pour in the remaining broth and allow rice to simmer for another 20-25 minutes until all of the broth is absorbed
  • Add in buttermilk and stir throughout rice

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