A New Recipe...and it's healthy

I created this one night when I was feeling creative in the kitchen and wanted to use up some ingredients lying around the place. Originally, I used a a brown rice and wild rice blend, and then baked the whole thing when it was made. The recipe is the one I use now, and the risotto tastes just as good with the sourcream/plain yoghurt mix mixed through it without baking it further. Give it a whirl, and see what your tastebuds think...

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Brown Rice Risotto

1 cup Brown rice
3 ¾ cups Chicken Broth or water )

2 stalks celery, finely chopped
1/3 green pepper (capsicum), finely chopped
1 small onion, finely chopped
1 tablespoon Olive oil
1-2 large links of lean Sweet Italian pork sausage, removed from casing OR 6-8 rashers of turkey bacon finely chopped.

(or even turkey or chicken sausage)
1 heaped teaspoon of Parsley flakes
1 teaspoon dried Thyme
1 teaspoon crushed garlic
½ - 1/3 cup of peanuts, or cashews or crushed Pecans

1 tablespoon lemon juice
2 tablespoons sour cream or plain yoghurt
salt and pepper to taste
dash of paprika or, alternatively, dried mustard.

Small amount of butter (optional)
Seasoned Bread crumbs (optional)

In a large saucepan, place rice and chicken broth (or water, if using) and bring to a boil. Lower heat and simmer with lid on for further 40-45 minutes or until Brown rice is tender. Remove lid and let sit until remaining water is absorbed.

In a deep frying pan, place celery, green pepper, onion and olive oil, parsley flakes, Thyme, crushed garlic and peanuts. Cook on medium heat until all ingredients are tender and a bit browned. Drain, and add ingredients to rice mixture. In same frying pan, place sausage, and a little extra olive oil if sausage is really lean. Heat over medium heat until cooked through – crumble the sausage until fine. Add to rice mixture.

Add all remaining ingredients to rice mixture. Blend well!

If you would like a different texture and serving suggestion, then:

Grease, or spray lightly with oil, a large baking dish. Spoon rice mixture into baking dish and smooth the top of it with a spoon. Sprinkle breadcrumbs over top of rice mixture and dot with butter. If butter is hard, it can be grated over breadcrumbs to ensure an even spread. Bake in a 300 degree oven for 45 minutes to allow flavours to blend. The breadcrumb topping stops the rice from drying out in the oven.

Serves 4-6 people or lasts two people two meals.

NOTE: Highlighted ingredients are the ones I usually use when making this recipe.

Hope you like it,

Marianne