This is a flavorful rice dish with spinach, artichokes, and sun dried tomatoes with seasoned brown rice. It’s great as a meal or as a side dish. Have leftovers? Pack it for your next day’s lunch.
 AuthorHungry PandaCategoryVegDifficultyAdvancedTo cook in the rice cooker (mini 3 cup capacity): 1 ½ cups (rice measuring cup) short grain brown rice 12 oz vegetable broth ½ clove garlic, minced 1.40 tsp celery seed ¼ tsp salt To prepare separately ½ cup cooked spinach, roughly chopped ½ cup cooked artichoke hearts, quartered ⅛ cup sun dried tomatoes, drained of oil and chopped ⅛ cup pistachio nuts, shelled and toasted ½ tbsp extra virgin olive oil ½ tsp red wine vinegar ⅛ cup fresh parsley, coarsely chopped ¼ cup ricotta salata cheese, crumbled 1 Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.
2 Add vegetable broth, garlic, celery seed and salt to the inner cooking pan.
3 Mix well using the rice spatula and cook the rice using the “Brown Rice” 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 war
IngredientsTo cook in the rice cooker (mini 3 cup capacity): 1 ½ cups (rice measuring cup) short grain brown rice 12 oz vegetable broth ½ clove garlic, minced 1.40 tsp celery seed ¼ tsp salt To prepare separately ½ cup cooked spinach, roughly chopped ½ cup cooked artichoke hearts, quartered ⅛ cup sun dried tomatoes, drained of oil and chopped ⅛ cup pistachio nuts, shelled and toasted ½ tbsp extra virgin olive oil ½ tsp red wine vinegar ⅛ cup fresh parsley, coarsely chopped ¼ cup ricotta salata cheese, crumbled Directions1 Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.
2 Add vegetable broth, garlic, celery seed and salt to the inner cooking pan.
3 Mix well using the rice spatula and cook the rice using the “Brown Rice” 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 war
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Eastern mediterranean vegetables and brown rice
A bright summery recipe - you can't get much healthier than this.
