Long-Grain Risotto

    • Packed with taste and flavor.
      • Ingredients:
        • 1 Cup Arrowhead Mills Long Grain Brown Rice
        • 2 Tablespoons canola oil
        • 1 onion, chopped
        • 1 clove garlic, minced
        • 3 Tablespoons minced parsley
        • ½ teaspoon dried rosemary, crumbled  (optional)
        • Pinch of saffron
        • 2 Cup water
        • ½ Cup grated parmesan cheese
      • Directions:
        1. Rinse the rice, and drain well.
        2. Heat the oil in a large nonstick skillet over medium heat, and sauté the onion and garlic until golden. Add the rice, and cook for 3 minutes, stirring constantly. Each grain should be golden.
        3. Mix the parsley, rosemary, and saffron in the water. Pour ½ cup into the rice mixture. Cover and simmer gently. Gradually add the remaining 1½ cups water as the liquid is absorbed. Just before the rice is done, about 15 to 20 minutes, add ¼ cup of the cheese. When the cheese is melted through, remove from the heat. Top with the remaining ¼ cup of cheese.