Tumeric Brown Rice Risotto
- 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)
- Melt your butter in a medium size sauce pan. Add your Shallot & Garlic and sauté until slightly browned.
- Add your Brown Rice, Chicken Stock and Tumeric, stir until well blended.
- Add Bay Leaf and bring to a boil. Cover and simmer for 20 minutes.
- 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/
3.5.3228