Yes. I know that this recipe sounds oddly familiar to the recipe My Mama posted a few weeks ago. And yes, you would be right in thinking that it’s the close to being the same darn thing.

But there is a difference. Namely the fact that I used a short grain brown rice instead of the arborio {or risotto} rice. Might seem small, but it certainly changes the flavor of the dish {nuttier}. And adds some healthy fiber and a good dose of B Vitamins.

And we all know that I have to, er…put my mark on a recipe. Kind of goes with that whole {Custom Made} Life thing.

Speaking of {Custom Made} Life, did you happen to see the latest newsletter?

I digress.

This recipe is a tasty treat. And a way to spice up rice that doesn’t involve tamari or soy sauce. I have a hard time letting that one go.

Brown Rice and Peas

Ingredients:

• 6 1/2 to 7 cups vegetable stock {can sub 1-2 cups with water}
• 2 tbs olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cups short grain brown rice
• 2 cups frozen peas
• 1 tbs chopped fresh parsley
• pepper

Directions:

1. Bring broth to a simmer in a large pot.
2. In a large deep-sided nonstick skillet, heat oil over medium heat.
3. Add onions and cook, stirring until softened but not browned {2-3 minutes}.
4. Add the rice and cook, stirring, 2 minutes.
5. Stir in 3 1/2 cups of the simmering broth; bring to a brisk simmer over medium-high heat.
6. Reduce heat to medium-low and simmer until most of the liquid has been absorbed, about 10 minutes.
7. Stir in 1 more cup of broth, and simmer until most of the liquid has been absorbed.
8. Add in 1 more cup broth {or water at this point}, and add peas. Stir occasionally, and adjust heat to maintain a gentle simmer.
9. Add in 1 more cup and simmer until rice is cooked al dente and mixture is creamy but rather souplike. {You might need to add another cup of liquid (water or broth) if the rice is still not tender.}
10. Remove from heat and stir in parsley and pepper.
11. Serve hot!

Notes:

1. The broth we used {Wolfgang Puck Vegetable Stock} was fairly salty, and didn’t require any added salt. And honestly, it was probably a little more salty than I would have liked — which is saying a lot. Next time I make this, I would dilute with about 2 cups of water.
2. Because you are using brown rice in this recipe, the amount of liquid is higher than if you were using a regular arborio rice. Refer to this recipe for Risi e Bisi if you are using the arborio rice.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, soy free, wheat free, gluten free, egg free, cinnamon free, and contains no msg.

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