Rainbow Risotto
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 onion chopped
- 1 tb vegetable oil
- 2 c rice
- 1/2 oz butter
- 4 c vegetable stock (i use
- 1 sm butternut pumpkin or marrow,
- 1/2 ts turmeric, ground
- 4 oz fresh or frozen peas
- 1 sm red pepper, chopped
- 2 zucchini, chopped
- some freshly ground black
- Carbohydrate 320.7486076901 g
- Cholesterol 60.951474665 mg
- Fat 35.24733178589 g
- Fiber 22.2589951386483 g
- Protein 35.49550270495 g
- Saturated Fat 15.9105389362215 g
- Serving Size 1 1 Serving (1654g)
- Sodium 319.357879584 mg
- Sugar 298.489612551452 g
- Trans Fat 2.02730134383751 g
- Calories 1770 calories
>From "Imaginative Ways with Rice and Pulses" Procedure: 1) Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes. Stir in rice and stock (if using Knorrs pour in the entire soup, the vegetables add flavor and color), bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed. 2) Boil, steam or microwave pumpkin and peas, separately, until tender. Drain and add to rice mixture with red pepper zucchini. Cook for 4-5 minutes longer or until heated through. Season to taste with black pepper and serve immediately. Variations: Use any vegetables you have and dont be limited by the vegetables in this recipe. Choose vegetables in season and those your family enjoy most!! Posted to Recipe Archive - 29 Sep 96 submitted by: grantp@andrews.edu Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
