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Brown Rice and Mushroom Risotto Brown rice takes more time to cook, but it is more nutritious and makes a delicious, earthy dish with the mushrooms.
Cook Time: 55 minutes Total Time: 55 minutes
Ingredients:

* 3 tablespoons olive oil, divided
* 12 to 16 ounces coarsely chopped mushrooms, a combination of varieties, if possible
* 2 cloves garlic, minced
* 4 green onions, thinly sliced
* 1 1/2 cups short grain brown rice
* 6 cups broth, vegetable and/or chicken
* 1/2 teaspoon dried leaf sage
* 1 cup frozen peas, cooked
* 1/2 cup finely shredded Parmesan cheese
* salt and pepper, to taste

Preparation:
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions; continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside.

To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese.

Taste and add salt and pepper, to taste. Serves 6 to 8.
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Brown Rice Casserole with Cheese Cooked brown rice is baked with green onions, Parmesan cheese, and other ingredients.
Cook Time: 20 minutes Total Time: 20 minutes
Ingredients:

* 2 1/2 cups cooked brown rice
* 4 green onions, chopped
* 1 cup low-fat creamy cottage cheese
* 1 teaspoon dillweed
* 1/4 cup freshly grated Parmesan cheese
* 1/2 cup milk, skim or low fat
* 1/2 teaspoon Dijon mustard
* nonstick cooking spray

Preparation:
Combine cooked rice, chopped green onions, cottage cheese, dillweed, Parmesan cheese, milk, and mustard in a mixing bowl. Stir gently until well blended. Pour into a casserole dish sprayed with nonstick cooking spray. Bake in a 350° oven for 15 to 20 minutes.
Brown rice recipe serves 4 to 6.
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Mediterranean Brown Rice Salad

1 Cup Medium Grain Brown Rice (cooked)

2 Green Shallots (onions) thinly sliced

1 Cup of Chicken (cooked & chopped)

? Cup of Black Olives

? Cup Sun Dried Tomatoes (drained and coarsely chopped)

2 Tablespoons of Slivered Almonds (toasted)

2 Tablespoons Fresh Basil or Parsley (chopped)
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Mustard & Lemon Dressing

1 Tablespoon Dijon Mustard

2 Tablespoons Lemon Juice (fresh)

2 Tablespoons of Olive Oil (extra virgin)

? Clove of Garlic (crushed)

Prepare the mustard dressing by simply adding all its ingredients in a jar with a tight lid, shake until fully combined and set aside.

While cooked brown rice is still warm add the chicken, shallots, olives etc and stir gently.

The dressing can be added prior to serving or encourage your guests to add their own to their own taste.

This is a lovely dish that can be served warm or chilled and can even be frozen if needed.
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