"This was very easy, and brings the possibilities of adding new and different vegetables and cheeses to the rice, which leads to even more variation on the table! The 15-minute brown rice was great. After trying this recipe, it's now my favourite product. We all found the cheese very strong, and I think a milder cheese would have made it perfect."
Jenni Zeineddine, mom of Trinity, 7, Zahra, 4, and Aleah, 2, Kitchener, Ont.
Prep: 5 min.
On the table: 25 min.
- 1 tbsp olive oil
- 1 cuplong grain brown parboiled rice
- 2 cups chicken or vegetable stock
- 1 cupfrozen peas, defrosted
- 3/4 cup grated Asiago cheese (3 oz)
Heat oil in a heavy pot over medium heat, add rice and stir until coated with oil.
Add stock and cover with tight-fitting lid. Bring to a boil, then reduce heat to medium low to a bubbly simmer. Cook for 15 minutes.
Stir in peas and cheese and cook for an additional 5 minutes until peas are warm, cheese has melted and all stock has been absorbed. Season with salt and pepper to taste.
Nutrients Per Serving
Per serving: 213 calories, 8 g fat, 106 mg calcium, 488 mg sodium, 28 g carbohydrates, 2 g fibre, 8 g protein. Good source of magnesium.