Thousands of varieities of rice are grown worldwide. So, although arborio rice is traditional in risotto, why not shake things up and experiment with alternatives? Feel free to substitute other whole-grain rices in this recipe. Forbidden black rice or Bhutanese red rice would contribute wonderful flavor and texture, not to mention eye appeal.
3 cups water, plus more as needed
3 tablespoons low-sodium vegetable broth powder
1⁄2 cup arborio or short-grain brown rice
1⁄2 cup brown and wild rice blend
2 cups shelled fresh or frozen edamame
1 small yellow onion, cut into half-moons
1 red bell pepper, cut into thin strips
1 large carrot, julienned
1 green onion, cut into thin strips
4 cloves garlic, finely chopped
1⁄2 cup shredded vegan mozzarella cheese (optional)
1⁄4 cup chopped fresh basil, lightly packed, or 4 teaspoons dried
Put 2½ cups of the water and 2½ tablespoons of the broth powder in a medium saucepan and stir to combine. Bring to a boil over high heat, then decrease the heat to low.
Put the arborio rice and brown and wild rice blend in large saucepan. Stir in ½ cup of the hot broth and cook over low heat, stirring often, until the rice has absorbed most of the broth. Add another ½ cup of the hot broth and continue to cook, stirring often, until the rice has absorbed most of the broth.
Repeat with three more additions of the broth; the entire process should take about 45 minutes. If the rice isn’t tender after the entire 2½ cups of broth have been added, continue cooking in the same way, adding water in ¼ cup increments, until the rice is tender.
Bring a medium pot of water to a boil over high heat. Add the edamame. Return to a boil, decrease the heat to medium, and cook until tender, about 5 minutes. Drain well. Put the remaining ½ cup of water and the remaining 1½ teaspoons of broth powder in a medium skillet and stir to combine. Add the yellow onion, bell pepper, carrot, green onion, and garlic. Cook, stirring occasionally and adding more water as needed to prevent sticking, until the vegetables are tender, about 15 minutes. Stir the vegetables, edamame, optional vegan cheese, and basil into the hot rice.
Per serving: 356 calories, 17 g protein, 6 g fat (1 g sat), 58 g carbs, 61 mg sodium, 9 mg calcium, 13 g fiber