Vegetable Risotto

Nutrient-rich brown rice is the whole rice kernel with only its hull removed. It has a nutty flavour and is high in vitamins B and E, iron and amino acids (the building blocks of protein). This dish goes well with grated parmesan cheese and a side of leafy greens.

1 cup (250 ml) long-grain brown rice such as
basmati or Lundberg country wild
1 1/2 cups (375 ml) water
1 medium-size onion, diced
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) Bragg's all-purpose seasoning or soy sauce
1/2 cup (125 ml) savoy cabbage or white cabbage, shredded
1/2 cup (125 ml) carrots, coarsely grated
1/4 cup (60 ml) celery root, coarsely grated
1 vegetable bouillon cube such as Harvest Sun
1/2 tsp (2 ml) dried marjoram
3 Tbsp (45 ml) fresh herbs, such as parsley and celery leaves or lovage and chervil, finelychopped
Herbal salt such as Herbamare spicy,
Harvest Sun or Spike, to taste

Rinse rice in cold water, drain, cover with 1 1/2 cups (375 ml) of water and soak overnight. Next day, saut?nion in butter and Bragg's (or soy sauce) until glazed. Add vegetables and saut?or a few more minutes. Meanwhile, bring rice to a boil, then add vegetables to rice and steam on low heat for 15 minutes until rice is done. Stir occasionally. Dissolve vegetable bouillon cube in two tablespoons (30 ml) of boiling water and add to rice together with marjoram. Steam for five more minutes. Add herbs and season with herbal salt. Serves two.

Source: alive #244, February 2003