Recipe

Brown Rice Risotto Recipe

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Ingredients

Directions

Step #1 Note: See the "Vegetable Stock" recipe which is included in this collection.
Step #2 Cook rice in large pot of boiling salted water until tender, about 45 mins.
Step #3 Drain.
Step #4 Transfer rice to large bowl.
Step #5 Add cheese & serrano & stir until cheese melts.
Step #6 Spice up to taste with salt & pepper.
Step #7 Cool.
Step #8 stir in the egg.
Step #9 Heat 1 tbsp oil in heavy large saucepan over medium heat.
Step #10 Add green onion, carrots, salt & pepper & stir until tender but not brown.
Step #11 Add garlic & stir 1 min.
Step #12 Add lime juice & chipotles.
Step #13 Increase heat & boil until most of liquid evaporates.
Step #14 Add lentils & stock.
Step #15 Bring to boil.
Step #16 Reduce heat and simmer until lentils are tender but not mushy, about 20 mins.
Step #17 Stir in jicama & red bell pepper.
Step #18 Heat remaining 1 tbsp oil in large non-stick skillet over high heat.
Step #19 Add rice mixture to skillet.
Step #20 Using spatula, press into even layer, covering bottom of skillet completely.
Step #21 Reduce heat to medium; cover & cook this until bottom of pancake is golden-brown & crisp, about 10 mins.
Step #22 Turn pancake over & cook this until golden-brown.
Step #23 Transfer pancake to platter.
Step #24 Spoon lentils over.
Step #25 Garnish with cilantro.
Step #26 Cut into wedges & serve.
Step #27 This recipe yields 4 servings.
Step #28 --.
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