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Spinach-Basil Brown Rice Risotto

Makes: 10 servings
Prep 20 mins Cook 4 hrs to 5 hrs  (low) or 2 to 2-1/2 hours (high)
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 - 1/2  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)
  • Servings Per Recipe 10,
  • cal. (kcal) 156,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 23,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 1069,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • sodium (mg) 184,
  • Potassium (mg) 152,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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