"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brown Rice Risotto Recipe

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This recipe for Brown Rice Risotto, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Jones
Added: Wednesday, June 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 T. chopped parsley
1/4 lb. sliced mushrooms
1/4 c. chopped onions
6 sliced cherry tomatoes
1/2 T. chopped garlic
1 T. chopped fine rosemary
1 c. brown rice
2 c. chicken stock
2 T. sherry or white wine
1 T. lemon juice
3 T. Parmesan cheese
1/4 c. butter
2 T. soy sauce

Directions:
Directions:
In heavy bottomed 1 1/2 quart saucepan, melt 2 tablespoons butter and sauté onions, mushrooms, garlic, and rosemary until mushrooms are softened. Add rice, wine, and 1/2 stock. Reduce to medium-low heat and stir until all liquid has been absorbed. Add remaining liquid and stir until blended. Stirring occasionally, continue cooking until all liquid has been absorbed. Check rice for doneness. If needed add more liquid in 1/4 cup increments and continue cooking. Add tomatoes. Remove from heat, add cheese, remaining butter, and soy sauce and serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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