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Add a photoServings: 4
Ingredients
- 7 ounce Brown rice
- 1 x Onion, minced fine
- 1 x Clove garlic, minced fine
- 1 tsp Rosemary
- 1/3 ounce Dry mushrooms, soaked (bolets) - get something Exotic & Flavorful
- 7/8 c. Vegetable broth
- 7/8 c. Merlot or possibly other red wine
- 2 ounce Grated ff Parmesan (or possibly Sapsago, if you can find It) Salt, pepper
Directions
- 1. Cook the rice for 15 min in 1 3/4 c. of water.
- 2. Squeeze out the mushrooms and chop them. Saute/fry the onion and garlic in your favorite liquid, add in the rosemary and mushrooms, and boil rapidly. Add in the rice and bring to a boil.
- 3. Add in the broth and wine, and cook for 10 min over a low flame. (Note at this point I had much too much liquid, so I let it cook with the top off till sufficient had boiled away.)
- 4. Season to taste with salt and pepper, add in the parmesan, and serve promptly.
- (the original advises eating promptly so it doesn't get too dry; I didn't find this to be a problem, and even reheated it for a couple of days).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 13 | 5% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 213mg | 9% |
| Potassium 225mg | 6% |
| Total Carbs 43.06g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.27g | 2% |
| Protein 4.37g | 7% |
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