Brown rice rizzuto

Name: Brown rice rizzuto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: En
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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Main Dish

5 servings

Very Easy

40 min

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

Preparation15 min

Cook time25 min

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.