Brown Rice Risotto with Seared Scallops and Chard | The Whole Grains Council
Transform brown rice into creamy risotto with seared scallops and chard—2 surprising tricks included! hare
Ingredients
- 1 cup short grain sprouted brown rice
- 1-2 cups low sodium chicken broth
- 3 ½ tablespoons + 2 teaspoons olive oil, divided
- ½ cup white wine
- 1 medium zucchini, grated
- ½ cup grated Parmigiano-Reggiano cheese
- salt & pepper to taste
- 1 bunch swiss chard leaves, chopped
- 1 pound fresh sea scallops
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