This is my favourite side dish - absolutely easy to make, healthy and incredibly delicious! Brown rice "Risotto"

This is my favourite side dish - absolutely easy to make, healthy and incredibly delicious! Brown rice "Risotto"

We can all generally agree that whole grains are healthier for you than their refined and processed counterparts.

White rice is not a whole grain, well, at some point it was, before the milling process removed its germ, husk, bran and most of the nutrients and lowered the fiber content. Some of the nutrients, however, are added back by the manufacturers to compensate for the ones removed during the production process.

I’m not afraid of white rice or eating foods that heavily rely on it – such as sushi or burritos.

But if I’m given a choice of serving white vs. brown rice to my family for a simple weeknight dinner, I would almost always go with the brown rice option!

But besides the nutritional benefits, in this dish brown rice is undeniably a star. Its nutty aroma and beautiful slightly chewy texture (depending on what kind of brown rice you get) are nicely counterbalanced by the creaminess of this dish.

In addition to it being a healthier option and unbelievably delicious, it’s also extremely easy and low maintenance dish to make.

The texture of this dish is very similar to that of the true risotto – creamy, luscious, spreadable, saucy. But it does not require the incredible amount of work that goes in a true risotto.

Both, my baby and my toddler, absolutely adore this dish.

Hope you give this a try, and if you do, I’m sure this dish will be promptly added to your regular dinner rotation.

DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

 1 ½ cups brown rice
 4 cups chicken stock and more as needed
 ½ cup Parmesan (use more or less as desired)
 1 tbsp butter
 kosher salt and pepper to taste

1

Brown rice cooking directions may vary. For this reason, refer to the instructions on your brown rice package using chicken stock for the depth of flavour as liquid, instead of water.

Typically, the ratio of rice to liquid is 1:2. The brand I currently have has a different ratio of 1 parts of rice to 1.5 parts of liquid. Start by bring the rice to full boil, cover, reduce to simmer and simmer for the specified amount of time (typically 25-45 minutes.)

2

When the rice finishes cooking, add another 1/4 cup of chicken stock and stir the rice vigorously with a wooden spoon for the full 2 minutes. This will encourage for the starches in the rice to release and form into a thick sauce that resembles a true risotto. If the mixture is too loose, cook a bit longer, if it's not creamy enough, add more stock. Add butter, and stir vigorously for 1 more minute. Off the heat add Parmesan and stir for one more minute until it melts into the risotto. Taste and adjust the seasoning to taste. It's very likely you won't need anymore salt as the dish is probably salty enough from the salt in the chicken stock and parmesan.

3

Note: in almost all my recipes I encourage to use real Parmesan and not that stuff out of the green plastic container that you get in the middle isle of your supermarket. This recipe is an exception to that rule. The stuff out of that green container will work just fine, so go ahead and use it! Also, if you are trying to reduce calories, feel free to reduce the amount of Parmesan or omit it entirely.

4

NOTE: the flavour of this dish could be even further enhanced by:

- browning some mushrooms and/or

- sautéing chopped onion in some oil until softened,

-then adding dry rice and cooking it for a minute or two until it's well coated with oil and smells nutty, then continuing by adding the stock and proceeding with steps 1-3.

Ingredients

 1 ½ cups brown rice
 4 cups chicken stock and more as needed
 ½ cup Parmesan (use more or less as desired)
 1 tbsp butter
 kosher salt and pepper to taste

Directions

1

Brown rice cooking directions may vary. For this reason, refer to the instructions on your brown rice package using chicken stock for the depth of flavour as liquid, instead of water.

Typically, the ratio of rice to liquid is 1:2. The brand I currently have has a different ratio of 1 parts of rice to 1.5 parts of liquid. Start by bring the rice to full boil, cover, reduce to simmer and simmer for the specified amount of time (typically 25-45 minutes.)

2

When the rice finishes cooking, add another 1/4 cup of chicken stock and stir the rice vigorously with a wooden spoon for the full 2 minutes. This will encourage for the starches in the rice to release and form into a thick sauce that resembles a true risotto. If the mixture is too loose, cook a bit longer, if it's not creamy enough, add more stock. Add butter, and stir vigorously for 1 more minute. Off the heat add Parmesan and stir for one more minute until it melts into the risotto. Taste and adjust the seasoning to taste. It's very likely you won't need anymore salt as the dish is probably salty enough from the salt in the chicken stock and parmesan.

3

Note: in almost all my recipes I encourage to use real Parmesan and not that stuff out of the green plastic container that you get in the middle isle of your supermarket. This recipe is an exception to that rule. The stuff out of that green container will work just fine, so go ahead and use it! Also, if you are trying to reduce calories, feel free to reduce the amount of Parmesan or omit it entirely.

4

NOTE: the flavour of this dish could be even further enhanced by:

- browning some mushrooms and/or

- sautéing chopped onion in some oil until softened,

-then adding dry rice and cooking it for a minute or two until it's well coated with oil and smells nutty, then continuing by adding the stock and proceeding with steps 1-3.

Brown Rice Risotto

There are lots of ways to add variations to this dish:

  • Stir in the roasted butternut squash and fried sage leaves for a wholesome butternut squash risotto
  • Stir in cooked corn for a creamy rice and corn variations

Make it Vegetarian: replace chicken stock with vegetable stock.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your chicken stock.

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