Description
A healthier version of a classic Italian dish
Ingredients
Scale
- 1 cup brown rice
- 2 cups water
- 3 medium carrots, sliced
- 1 tablespoon extra virgin olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, chopped
- 1 teaspoon tarragon
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 cup vegetable or chicken stock
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon butter (optional)
- 1/4 cup freshly grated Parmesan (optional)
Instructions
- In a medium saucepan, add the brown rice and water. Bring to a boil. Cover and reduce to a simmer. Cook until the rice is just tender, 40-45 minutes. Alternatively, you can use your rice cooker and set the timer for 45 minutes. Drain any excess water and set aside.
- Meanwhile, steam the carrots until they are tender. In a blender or food processor, process until smooth. You should have about 2/3 cup. If you have a little more or less, that’s okay. Set aside.
- Heat the oil in a large skillet over medium to medium-high heat. When the oil is hot, add the onion and cook 8-10 minutes, until soft and just starting to brown. Add the garlic, tarragon, basil, thyme, salt, and pepper and stir for about 45 seconds.
- Add the rice, broth, carrot puree, and simmer on low heat for about 5 minutes, until some of the liquid has evaporated and you have a creamy-looking rice. Remove from the heat and stir in the butter and Parmesan cheese. Taste and add additional salt and pepper if you prefer.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: main meal / side dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 144
- Sugar: 4.5g
- Sodium: 226mg
- Fat: 5g
- Carbohydrates: 24.2g
- Protein: 2.25g