Brown rice rizzuto

Ingredients

• Brown Rice
• 2-1/4 cups of water
• 1-1/2 cups of broth (vegetable or chicken)
• 2 tablespoons of olive oil
• 1 small onion
• 4 finely chopped garlic cloves
• 1/8 cup of pine nuts

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Preparation

• Combine 1 cup of brown rice, ¾ cup dry white wine (Chardonnay or similar), and 1-1/2 cups of broth (vegetable or chicken, depending on what you're serving the rice with) in a saucepan.
• Bring to a boil over high heat, then reduce to medium heat and cover. Simmer until the liquid is absorbed, about 30 minutes.
• While the rice is cooking, put 2 tablespoons of olive oil in a sauté pan and sauté ¾ pound of vegetables , 1 small onion (finely chopped), and 4 finely chopped garlic cloves.
• When the vegetables are about half-way cooked, add 1/8 cup of pine nuts. Season with salt and pepper to taste.
• Avoid adding the salt when you first put the spinach in the pan. Salt draws out water and, with vegetables such as spinach, which have a high water content, this can dry the vegetables too much before they're cooked.
• When the mixture has finished cooking, drain it using a colander and then rinse well with cold water to stop the cooking. Set the vegetable mixture aside.
• When the rice has absorbed all of the broth and has finished cooking, add the vegetable mixture and heat through.
• Stir in ½ cup of grated parmesan (fresh grated is best, and usually costs less per pound too!), then check again for seasoning, adding salt and pepper to taste if necessary.
• Serve immediately.