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More Popular Recipes

Parmesan Brown Rice

Recipe #147897 | 1 hour | 10 min prep | SERVES 4 (Change Servings)
(1) RATE IT NOW READ REVIEWS

DiScharf

RECIPE BY: DiScharf

Nice to serve with lemon roast chicken and maybe a mixed-vegetable medley. Perfect meal for the diabetic!

Posted on: Dec 10, 2005

Print Recipe

Ingredients

  • 3 tablespoons unsalted butter or unsalted margarine or extra-virgin olive oil
  • 2 shallot, chopped
  • 1 garlic clove, minced
  • 1/2 cup fresh button mushroom, sliced
  • 2 tablespoons scallion, chopped
  • 1/4 teaspoon dried dill, chopped or 1 teaspoon fresh dill, chopped
  • 1 cup short-grain brown rice
  • salt, to taste, if needed
  • fresh coarse ground black pepper, to taste, if needed
  • 2 cups vegetable broth or low sodium chicken broth or stock or water
  • 1/3 cup grated parmesan cheese
  • chopped fresh Italian parsley, garnish

    • Directions

    1. 1
      Melt butter or margarine in heavy non-stick saucepan over medium heat.
    2. 2
      Saute shallots, mushrooms and garlic, about 3-4 minutes, until tender.
    3. 3
      Stir in scallions and dill.
    4. 4
      Saute another 1-2 minutes.
    5. 5
      Add rice and saute stirring frquently, until rice begins to crackle.
    6. 6
      Add seasoning, if using.
    7. 7
      Stir in liquids, increase heat to high and bring to a boil.
    8. 8
      Reduce heat to low and cover tightly.
    9. 9
      Simmer for 45 minutes.(DON'T REMOVE COVER).
    10. 10
      Remove from heat and stir in Parmesan until melted.
    11. 11
      Sprinkle with chopped parsley before serving.

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    Featured Reviews for This Recipe

    From: veggie_gumbo

    On Jan 13, 2006

    This sounds really yummy! I'm going to try it with extra virgin olive oil instead of the butter. I like the taste and it would be monosaturated instead of saturated. Butter is yummy, too, but I LOVE olive oil on veggie-rice dishes.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Narshmellow

    On Dec 16, 2005

    Okay I was bad and didn't use a few things; I didn't have any scallions, my mom doesn't like garlic, and I didn't have any parsley and I don't really care for dill in rice. I know... I'm bad, I hate it when people change my recipes then give it a lower score. HOWEVER! Even with out those it was still very good... before the parmesan was put in. I would have given it 5 stars without the cheese. It would work well with any meat dish being a mellow mushroom and onion flavor with the heartiness of the brown rice. Thanks.

    1 person found this review helpful

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    • Read all 2 reviews
    Nutrition Facts

    Serving Size 1 (209g)

    Recipe makes 4 servings

    Calories 336
    Calories from Fat 119 (35%)
    Amount Per Serving %DV
    Total Fat 13.3g 20%
    Saturated Fat 7.4g 36%
    Monounsaturated Fat 3.7g
    Polyunsaturated Fat 1.3g
    Trans Fat 0.0g
    Cholesterol 31mg 10%
    Sodium 537mg 22%
    Potassium 311mg 8%
    Total Carbohydrate 45.5g 15%
    Dietary Fiber 2.0g 8%
    Sugars 1.9g
    Protein 9.0g 17%
    Vitamin A 1500mcg 30%
    Vitamin B6 0.3mg 16%
    Vitamin B12 0.2mcg 3%
    Vitamin C 3mg 5%
    Vitamin E 0mcg 2%
    Calcium 127mg 12%
    Iron 1mg 9%

    detailed view...

    how is this calculated?

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