Average: 5 (1 vote)
Active time
30 minutes
Total time
45 minutes
4 servings
Serving Size
1/4 recipe

1 cup short grain sprouted brown rice

1-2 cups low sodium chicken broth

1 tablespoon olive oil

½ cup white wine

1 medium zucchini, grated

½ cup grated Parmigiano-Reggiano cheese

salt & pepper to taste

  1. 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 rice will be nearly cooked at this point).
  2. In a small pot, heat the broth until it is hot, but not boiling, then reduce to a simmer. 
  3. In a medium or large pot, heat the olive oil over medium heat. Add the parboiled rice and stir for about 1 minute to coat with oil. Add the wine, and stir continuously until the liquid has absorbed and the wine has evaporated, about 3 minutes.
  4. Add ⅓ cup of the warm broth the rice mixture, and stir continuously until the liquid is absorbed. Repeat this process a few times, until the mixture becomes creamy (I used about 1 cup of broth over a 15-20 minute period). Periodically taste the rice to check the texture and adjust seasonings. If hard and undercooked, continue adding broth.
  5. Once the broth has been absorbed and rice reaches desired texture, add the zucchini and Parmigiano-Reggiano. Stir to combine, then continue stirring until the mixture has thickened up a bit (you may want to add one more splash of broth) and reached a desired texture, about 5 minutes depending on preference. Season with salt and pepper to taste.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups


Calories: 280
Total Fat: 8g
Saturated Fat: 2g
Sodium: 210mg
Carbohydrate: 38g
Fiber: 3g
Sugar: 2g (Added Sugar: 0g)
Protein: 8g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

Kim Astles
Oh so very yummy. Trying to use sprouted brown rice. Added minced garlic and fresh basil. Didn't have wine, used vegetable broth, added a cup of grated parm. I loved it!

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