Sunday, April 15, 2007

Garden-style risotto

1 can (14 1/2 oz) can chicken broth or oxo powder with appropriate amount of water
1 3/4 cup water
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1 cup of rice
10 oz spinach
2 medium carrots (I just use whatever frozen vegetables I have handy)
1 28 oz can of diced tomatoes
parmesan cheese

In large saucepan, combine broth, water, basil, and thyme. Bring to boil over medium heat. Add the rice and cook, stirring contantly for 2 minutes, and cook until rice is golden. Stir in vegetables and cook until vegetables are tender and most of the broth is absorbed. Sprinkle parmesan cheese on top. If you're using brown rice, add 3 cups of water instead of 13/4 cup. I usually add cooked cut-up chicken breasts with the vegetables for a 1 dish meal.