Brown Rice Risotto with Seared Scallops and Chard - OLDWAYS - Cultural Food Traditions OLDWAYS – Cul
To Make the Risotto In a small pot, bring the rice and 3-4 cups of water to a boil. Let boil for 15 minutes, then drain off any excess water and set aside (the r
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Ingredients
- 1 cup short grain sprouted brown rice
- 1-2 cups low sodium chicken broth
- 3 1/2 tablespoons + 2 teaspoons olive oil, divided
- ½ cup white wine
- 1 medium zucchini, grated
- ½ cup grated Parmigiano-Reggiano cheese
- salt
- pepper
- 1 bunch swiss chard leaves, chopped
- 1 pound fresh sea scallops
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