Parmesan Brown Rice

Nice to serve with lemon roast chicken and maybe a mixed-vegetable medley. Perfect meal for the diabetic!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  tablespoons unsalted butter or 3  tablespoons unsalted margarine or 3  tablespoons extra virgin olive oil
• 2  shallots, chopped
• 1  garlic clove, minced
• 1⁄2 cup  fresh button mushroom, sliced
• 2  tablespoons scallions, chopped
• 1⁄4 teaspoon dried dill or 1  teaspoon fresh dill, chopped
• 1  cup  short-grain brown rice
•  salt, to taste, if needed
•  fresh coarse ground black pepper, to taste, if needed
• 2  cups vegetable broth or 2  cups low sodium chicken broth or 2  cups  stock or 2  cups water
• 1⁄3 cup  grated parmesan cheese
•  chopped fresh Italian parsley, garnish

Directions

1. Melt butter or margarine in heavy non-stick saucepan over medium heat.
2. Saute shallots, mushrooms and garlic, about 3-4 minutes, until tender.
3. Stir in scallions and dill.
4. Saute another 1-2 minutes.
5. Add rice and saute stirring frquently, until rice begins to crackle.
6. Add seasoning, if using.
7. Stir in liquids, increase heat to high and bring to a boil.
8. Reduce heat to low and cover tightly.
9. Simmer for 45 minutes.(DON'T REMOVE COVER).
10. Remove from heat and stir in Parmesan until melted.
11. Sprinkle with chopped parsley before serving.