Makes 6 servings
- 1 tbs butter
- 1 ½ Cups Parsnips, peeled and chopped
- 1/3 C celery, sliced ¼ inch thick
- ¼ C onions diced
- 1 ½ cups uncooked organic brown rice
- ¼ cup water
- ½ teaspoon Sea Salt
- 3/8 – ½ teaspoon dried thyme
- 1/8-teaspoon fresh ground black pepper
- 3 cups organic vegetable broth
- 4 Tbs. diced water chestnuts, toasted
4 minutes, stirring occasionally. Do not let the vegetables brown.
Add cooked rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce
Heat, and simmer 10 minutes. (Consult the package of your brown rice for exact cooking time.)
Stir in water chestnuts.
Vegetable Brown Rice Risotto (Weeks One, Two, & Three)
Makes 2 servings
- 1-cup organic brown rice
- 2 medium yellow squash, julienned
- ½ red onion, diced
- 1 medium carrot, grated
- 1 Tbs tomato paste
- 3 garlic cloves
- 4 asparagus, chopped in fours
- 1 Cup mushrooms, raw
- 1 pinch sea salt
- 1-cup water
Heat garlic and onions in pot until soft. Add Carrots and tomato paste and stir. Add all vegetables
and add water.
Cook until soft, add seasoning and stir. Once rice is cooked mix into pot and stir
Mushroom Oven Rice (Weeks One, Two, & Three)
- 1 Cup uncooked long grain rice
- ¼ cup butter
- ½ c finely chopped celery
- ½ cup finely chopped onions
- 1 Cup sliced fresh mushrooms
- 1 (14 ½ oz) can vegetable broth
- 1/3 Cup water
- 2 Tbs Soy Sauce
- 1 Tbs Parsley Flakes
Add celery and onion; cook and stir for 2 minutes.
Add mushrooms; cook and stir until the celery is tender.
Pour into a greased 1 ½ quart casserole dish. Stir in the broth, water, soy sauce and parsley
Cover and bake at 350 degrees for 40-50 minutes or until liquid is absorbed and rice is tender.
