A lively accompaniment to simple bean dishes or tortilla specialties.
1 to 2 vegetable bouillon cubes
1-1/2 cups brown rice
One 4-ounce can chopped mild green chilies or
1 to 2 small fresh hot chilies, seeded and minced
1 cup part-skim ricotta cheese
1/4 cup minced fresh cilantro or parsley,
or 2 to 3 scallions, thinly sliced
Freshly ground pepper to taste
1. Bring 4 cups water to a simmer with the bouillon cubes in a medium saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.
2. Stir in the remaining ingredients and continue to cook until everything is heated through. Serve at once.
Variations: To make a quick version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.
Calories: 221, Total fat: 3 g, Protein: 9 g, Carbohydrate: 37 g, Cholesterol: 13 mg, Sodium: 103 mg.
The Vegetarian 5-Ingredient Gourmet
250 Simple Recipes and Dozens of Healthy
Menus For Eating Well Everyday
By Nava Atlas
Broadway Books, June 2001
Recipe reprinted by permission.
This page created September 2001
The Global Gourmet®
175 Home Recipes
Burma: Rivers of Flavor
Cake Mix Doctor
Craft of Coffee
Crazy Sexy Kitchen
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Lidia's Favorite Recipes
Make-Ahead and Freeze
Paleo Slow Cooking
Quick Family Cookbook
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
Copyright © 1994-2013,