Brown Rice Risotto with Greens
1. Whatever your preference may be, use it to steam asparagus. I used a pot of boiling water with a steaming tray, with the asparagus cut into 1 inch pieces. It took about 7 minutes.
2. Cut up any other greens you may be using- I had baby fennel, celery and green onions on hand.
4. In a separate sautepan on medium heat, add the greens (celery, fennel). Add one tbsp of veggie broth. After a couple of minutes, add another ladle of broth and then add brown rice. I tossed in a yummy bay leaf (housewarming gift from Aysha) and let it simmer until the water was absorbed. Then I added a squeeze of lemon and another ladle of broth. Cover and simmer til the water is absorbed and repeat. Keep doing this until the rice is tender, then add asparagus. Remove from heat and let sit for about five minutes or until water is absorbed.
5. Eat! It's seriously delish, and I didn't even add salt or pepper! (but feel free to if needed).
I had some parisian peas on hand that I steamed with the asparagus- so, so good. And everything was fresh from my CSA box from Farm Fresh to You!
No comments:
Post a Comment