Spinach-Basil Brown Rice Risotto

Creamy and wholesome, this so-simple risotto skips stirring in favor of slow cooking.

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  • Makes: 10 servings
  • Prep: 20 mins
  • Cook: 4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)
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Spinach-Basil Brown Rice Risotto
Ingredients
 
Nonstick cooking spray
1 1/2
cups uncooked brown rice
1
cup chopped red or green sweet pepper
3/4
teaspoon salt
3 1/2
cups water
2
cups packed fresh spinach, coarsely chopped (2 ounces)
1/4
cup snipped fresh basil
1/4
cup pine nuts or slivered almonds, toasted
2
tablespoons olive oil
1
teaspoon grated lemon peel
1
clove garlic, minced
 
Grated Parmesan cheese (optional)
Directions
  1. Coat a 4-quart slow cooker with cooking spray. In the prepared cooker combine rice, sweet pepper, and salt. Pour the water over mixture in cooker.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours or until rice is tender.
  3. Stir spinach, basil, pine nuts, oil, lemon peel, and garlic into mixture in cooker until spinach is wilted. If desired, top with cheese. Serve with a piece of grilled chicken or fish, or increase the portion slightly for a main-dish meal.
Nutrition Facts (Spinach-Basil Brown Rice Risotto)
    Per serving:
  • 156 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 184 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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