Tumeric Brown Rice Risotto
Serves: 6
  • 1 cup Brown Rice
  • 2 cups Chicken Stock
  • 1 Garlic, minced
  • 1 Shallot, minced
  • 1 Bay Leaf
  • 1 tbsp Butter
  • 2 tbsp Tumeric
  • ¾ cup Fat Free Greek Yogurt (Fage)
  • Lime Wedges
  • 2 tbsp Parsley (optional, for serving)
  1. Melt your butter in a medium size sauce pan. Add your Shallot & Garlic and sauté until slightly browned.
  2. Add your Brown Rice, Chicken Stock and Tumeric, stir until well blended.
  3. Add Bay Leaf and bring to a boil. Cover and simmer for 20 minutes.
  4. Once your rice is fully cooked, mix in your Greek Yogurt. Serve with Lime Wedges and a sprinkle of Parsley.
Recipe by Slice of Jess at https://sliceofjess.com/turmeric-brown-rice-risotto/