Three-grain risotto - country living

4 servings

Ingredients

Quantity Ingredient
8 cups Water
¾ teaspoon Salt
1 Bay leaf
½ cup Steel-cut oats
½ cup Buigur
3 tablespoons Butter
½ cup Finely chopped onion
¼ cup Diced celery
¼ cup Diced carrot
1 cup Arborio rice
½ cup White wine
¼ cup Grated Parmesan cheese (opt.)
2 tablespoons Finely chopped mixed herbs (parsley, chives, and thyme are recommended)

Directions

1. In 2-quart saucepan, heat 4 C water, ¼ t salt, and the bay leaf to boiling over high heat. Stir in oats; reduce heat to low and simmer oats 15 minutes. Add bulgur and cook 10 to 15 minutes longer or until tender though chewy. Drain; remove bay leaf and set aside.

2. In same saucepan, heat remaining 4 C water to boiling over high heat; reduce heat to low; cover and reserve. In large skillet, melt butter over low heat; add onion, celery, carrot, and remaining ½ t salt. Saute 10 minutes. Add nce and stir to coat with butter; add wine and cook, stirring, until most of the liquid evaporates.

3. Add 1 C simmering water to rice mixture and cook, stirring constantly, until most of liquid is absorbed. Add remaining simmering water, ½ C at a time, stirring frequently, until rice is tender though chewy-20 to 25 minutes. Add oats-bulgur mixture, the Parmesan, if desired, and herbs; cook just until heated through. (If mixture is too stiff, stir in a little more hot water.) Serve immediately.

Nutrition information per serving with Parmesan- protein: 9 grams; fat: 1 1 grams; carbohydrate: 63 grams; fiber: 6 grams; sodium: 580 milligrams; cholesterol: 27 milligrams; calories: 401. M Country Living/May/94 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 12-31-94

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