Eastern mediterranean vegetables and brown rice

A bright summery recipe - you can't get much healthier than this.
This is a flavorful rice dish with spinach, artichokes, and sun dried tomatoes with seasoned brown rice. It’s great as a meal or as a side dish. Have leftovers? Pack it for your next day’s lunch.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields2 Servings
Prep Time40 minsCook Time50 minsTotal Time1 hr 30 mins

To cook in the rice cooker (mini 3 cup capacity):
 1 ½ cups (rice measuring cup) short grain brown rice
 12 oz vegetable broth
 ½ clove garlic, minced
 1.40 tsp celery seed
 ¼ tsp salt
To prepare separately
 ½ cup cooked spinach, roughly chopped
 ½ cup cooked artichoke hearts, quartered
  cup sun dried tomatoes, drained of oil and chopped
  cup pistachio nuts, shelled and toasted
 ½ tbsp extra virgin olive oil
 ½ tsp red wine vinegar
  cup fresh parsley, coarsely chopped
 ¼ cup ricotta salata cheese, crumbled

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

2

Add vegetable broth, garlic, celery seed and salt to the inner cooking pan.
For 3 cup rice cooker: Add water to fill to the water scale marked “1.5” for “Brown Rice” if necessary (do not add water if vegetable broth has reached or exceeded the water scale).

3

Mix well using the rice spatula and cook the rice using the “Brown Rice” setting.

4

While the rice cooks, combine spinach, artichokes, sun dried tomatoes and pistachios in a microwaveable bowl.

5

When rice completes cooking, microwave the spinach mixture for 1 minute.

6

While spinach mixture heats, combine olive oil, red wine vinegar, chopped parsley and crumbled ricotta salata cheese in a separate container.

7

Remove rice from rice cooker to a warmed bowl. Fold in the spinach mixture with a fork. Then add parsley and cheese mixture and toss gently.

8

Serve immediately in war

Ingredients

To cook in the rice cooker (mini 3 cup capacity):
 1 ½ cups (rice measuring cup) short grain brown rice
 12 oz vegetable broth
 ½ clove garlic, minced
 1.40 tsp celery seed
 ¼ tsp salt
To prepare separately
 ½ cup cooked spinach, roughly chopped
 ½ cup cooked artichoke hearts, quartered
  cup sun dried tomatoes, drained of oil and chopped
  cup pistachio nuts, shelled and toasted
 ½ tbsp extra virgin olive oil
 ½ tsp red wine vinegar
  cup fresh parsley, coarsely chopped
 ¼ cup ricotta salata cheese, crumbled

Directions

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

2

Add vegetable broth, garlic, celery seed and salt to the inner cooking pan.
For 3 cup rice cooker: Add water to fill to the water scale marked “1.5” for “Brown Rice” if necessary (do not add water if vegetable broth has reached or exceeded the water scale).

3

Mix well using the rice spatula and cook the rice using the “Brown Rice” setting.

4

While the rice cooks, combine spinach, artichokes, sun dried tomatoes and pistachios in a microwaveable bowl.

5

When rice completes cooking, microwave the spinach mixture for 1 minute.

6

While spinach mixture heats, combine olive oil, red wine vinegar, chopped parsley and crumbled ricotta salata cheese in a separate container.

7

Remove rice from rice cooker to a warmed bowl. Fold in the spinach mixture with a fork. Then add parsley and cheese mixture and toss gently.

8

Serve immediately in war

Eastern Mediterranean Vegetables And Brown Rice