Eastern Mediterranean Vegetables And Brown Rice

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