Subtitle: This week’s semi-anonymous 100% blog-free guest chef is none other than MizFit’s sister.
The MizFit’s runnercookerbabymamaEXTRAORDINAIRE sister who hath been dragged here because the recipe below *always* garners praise and needed to be shared (again) with the masses.
I give you Sisterfit (smattering of applause):
I love this dish — using instant brown rice and creamy Neufchatel cheese makes an easy and fancy “mock risotto.” Substitute any vegetables you wish for the asparagus, bell pepper and mushroom or just add more. I like it as a meal and add lots of vegetables.
It’s originally from Eating Well (MizFit note: Ok, I had to look up the fact that Eating Well is a magazine. Im woman enough to admit it and nice enough to share the info and spare you the search…or did you already know?) and I added the mushrooms, tomatoes and lemon juice — and omitted grated cheese that should be incorporated into the mixture. I also don’t add the garlic or the scallions!
Who am I you asked?
Working mother of one — I love having a dish that can be made ahead and be reheated fast. [i like sunsets, soft music and walking on the beach -- hee hee]
Makes 4 servings, 1 1/2 cups each
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 carton sliced mushrooms (optional)
1/4 teaspoon salt
2 cups instant brown rice
4 cloves garlic, chopped
2 1/2 cups vegetable or reduced-sodium chicken broth
1 pound asparagus, trimmed and cut into 1/4-inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
Grated Asiago or Parmesan cheese for garnish
1/2 cup Chopped tomatoes or scallions/chives (garnish)
Lemon Juice squeezed on top to taste.
1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and begin cooking — add in mushrooms. Cook until mushroom soften, and onions are just beginning to brown, 4 to 6 minutes.
2. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
3. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
4. Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
5. Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
6. Serve topped with chives (or scallions) or tomatoes and grated Parmesan Cheese.
NUTRITION INFORMATION: Per serving: 352 calories; 12 g fat (6 g sat, 4 g mono); 28 mg cholesterol; 51 g carbohydrate; 13 g protein; 7 g fiber; 665 mg sodium; 338 mg potassium.
Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (70% dv), Folate (29% dv).
THANK YOU, SisterFriend, for making time for the Bumbling Band!
(Yada Yada Yahoo! Im guest posting over here today.)