Last night we decided to experiment with using brown rice in a risotto instead of Arborio. We should have read Mark Bittman’s hint that you should par-boil the brown rice first before subbing it in a paella or risotto. It took FOREVER! But it was worth it. I did all the prep and putting it together – yay! Back in the kitchen again!

Brown Rice Risotto with Mushrooms and Greens

• 1 cup brown rice
• one package baby bella mushrooms
• one small onion
• mixed greens: kale, cabbage, chard….
• grated fresh Parm
• low sodium organic veggie broth – 1.5-2 boxes
  

I sauteed onions and baby bella mushrooms in olive oil and cooked some delicious mixed greens from the last farmer’s market of the year separately – to add at the end. We then added the brown rice to the veggies, and sauteed until translucent, before beginning to add the low sodium veggie broth. I stirred and added broth for as long as I could stand it. I was trying to cook dinner for my tired hubby who has worked nearly 19 days without a day off, but being seven months pregnant, I had to get off my feet after 45 minutes or so and then he took over till the end. When the rice was ready, we added the greens and grated Parm. It was delicious. I loved the chard the best.

Then for breakfast this morning, Tim made a Spanish Tortilla with farmer’s market potatoes, onion, mushrooms, and a very mild poblano pepper. We served it with the last tomatoes of the year marinated in EVOO, salt and pepper. The juice and oil from the tomatoes was a perfect sauce. He plans to eat it the rest of the week on the way to work.