Eastern Mediterranean Vegetables and Brown Rice

Ingredients (serves 2-3):

To Cook in the Rice Cooker:

1.5 cup (rice measuring cup) short grain brown rice
12 oz. vegetable broth
1/2 clove garlic, minced
1/4 tsp. celery seed
1/4 tsp. salt
Water to reach water level 1.5 for “BROWN RICE”

To Prepare Separately:

1/2 cup cooked spinach, roughly chopped
1/2 cup cooked artichoke hearts, quartered
1/8 cup sun dried tomatoes, drained of oil and chopped
1/8 cup pistachio nuts, shelled and toasted
1/2 Tbsp. extra virgin olive oil
1/2 tsp. red wine vinegar
1/8 cup fresh parsley, coarsely chopped
1/4 cup ricotta salata cheese, crumbled

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

3 cups (rice measuring cup) short grain brown rice
24 oz. vegetable broth
1 clove garlic, minced
1/2 tsp. celery seed
1/2 tsp. salt
Water to reach water level 3 for “BROWN RICE”

To Prepare Separately:

1 cup cooked spinach, roughly chopped
1 cup cooked artichoke hearts, quartered
1/4 cup sun dried tomatoes, drained of oil and chopped
1/4 cup pistachio nuts, shelled and toasted
1 Tbsp. extra virgin olive oil
1 tsp. red wine vinegar
1/4 cup fresh parsley, coarsely chopped
1/2 cup ricotta salata cheese, crumbled

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2

Add vegetable broth, garlic, celery seed and salt to the inner cooking pan.
Add water to the corresponding water level for "BROWN RICE" if necessary (do not add water if vegetable broth has reached or exceeded the water scale).

3

Mix well using the rice spatula and cook the rice using the "BROWN" setting.

4

While the rice cooks, combine spinach, artichokes, sun dried tomatoes and pistachios in a microwaveable bowl.

5

When rice completes cooking, microwave the spinach mixture for 1 minute.

6

While spinach mixture heats, combine olive oil, red wine vinegar, chopped parsley and crumbled ricotta salata cheese in a separate container.

7

Remove rice from rice cooker to a warmed bowl. Fold in the spinach mixture with a fork. Then add parsley and cheese mixture and toss gently.

8

Serve immediately in warm bowls.