Vegan Brown Rice "Rissotto" Recipe
Vegan Brown Rice "Rissotto" Recipe: Rich in fiber, and busting with vegetables, and with added protein from beans, this is the perfect vegan comfort.
Servings 6 servings
- 3 cups of brown rice
- 7 cups of water
- 5 tablespoons of olive oil
- 3 garlic cloves , sliced
- 1 large red onion , cubed
- 1 medium carrot , cubed
- 1 medium zucchini , cubed
- 1 cup of boiled , but firm black beans
- 3 cups of tomato , cubed
- 1 red bell pepper , diced
- 1 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 pinch of minced dry tarragon (optional)
Place the rice in a bowl and add water to it. Let it rest for 2 hours.
In a thick-bottom pot heat the oil over very low heat.
Add garlic and onion and cook and stir for a minute.
Add carrots, zucchini, beans, tomato, bell pepper and cook and stir for a minute.
Season with salt, a pinch of pepper and tarragon.
Drain the water from the rice. Reserve the rice and add the water to the pot with the vegetables.
When the pot breaks the boil, add the rice.
Cook over medium heat for 7 minutes.
Lower the heat to the lowest setting.
Cover with a tight-fitting lid and cook until the rice is firm but tender (think "al dente").
Calories: 524kcal | Carbohydrates: 88g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 601mg | Potassium: 725mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3005IU | Vitamin C: 43.8mg | Calcium: 62mg | Iron: 2.9mg