Brown Rice Polenta

Brown rice adds some whole grain goodness to creamy warm polenta. This is a great way to use up leftover grains -- try with quinoa too!
Featured at our Kapolei Cooking Class "Warming Winter Foods" on 12/21/11.

Ingredients

• 2½ cups water or broth
• 1 cup polenta (coarse-ground corn meal)
• 1 Tablespoon Italian herbs (basil, thyme, etc)
• ½ teaspoon each salt and pepper
• 1 cup unsweetened soymilk
• 2 Tablespoons olive oil
• 2 cups cooked brown rice
• ½ cup chopped goat cheese (optional)

Instructions

1. In a medium saucepan, bring water or broth to a boil. Add polenta, herbs, and salt/pepper. Stir quickly to distribute, then cover. Turn heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
2. Add the soymilk, olive oil, and brown rice, stirring to combine. Cook for five minutes more, adding more water or broth if needed.
3. Add goat cheese, and stir to distribute. Let stand 10 minutes before serving. Enjoy!

Yields 4-6 Servings

User Rating: