Brown Rice with Arugula

Brown Rice with Arugula

Health Rating
Prep Cook Ready in Servings
10 min 40 min 50 min 4
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Ingredients


1 cup Arugula (1/2 cup for main dish + 1/2 cup for arugula-shallot butter)
2 cup Brown rice, medium-grain, dry
1/2 tsp Granulated sugar (for arugula-shallot butter)
1/2 cup Green peas, raw (fresh or frozen)
1/3 cup shredded Gruyere cheese
1 medium Lemon (quartered)
4 tbsp Margarine (unsalted, puree for arugula-shallot butter)
12 leaf Mint, fresh (torn)
1/2 tsp Paprika
2 tbsp Pine nuts, dried (well toasted)
1 tsp Salt (1/2 for main dish + 1/2 for arugula-shallot butter)
1 medium Yellow onion (peeled, for arugula-shallot butter)

Instructions


Arugula-Shallot Mixture: Add the margarine, salt, onions, and 1/2 cup of arugula in a processor for at least 30 seconds - until it is no longer chunky. Add a pinch of sugar or spoonful of honey if you need to balance out the flavour a bit.

Cook the rice and peas:
In a colander or fine-mesh strainer, rinse the rice and drain. Bring the rice, 3 cups of water, and salt to a boil over medium-high heat in a thick-bottomed pot. Dial the heat back to low-medium heat so the water is just simmering actively. Cover with tight fitting lid, and try not to peek too often.

Cook the rice until the water has been absorbed and the grains are cooked through, usually 40 minutes to an hour. If the grains have cooked but there's still water to be absorbed, dial the heat up to medium-high until the pan dries out, being careful not to scorch the rice at the bottom.

Remove the rice from heat, fluff with a fork, and then stir in the peas. Cover for another five minutes or, long enough for the peas to cook a bit from the residual heat. If the rice is too dry add a little water to give it some moisture.

Slowly stir in arugula-shallot mixture into the rice. Stir in the remaining arugula, mint, and cheese. Season with more salt to taste.

Serve topped with a generous dusting of smoked paprika, plenty of nuts, and a squeeze of lemon juice if you like.

Nutrition Facts

Per Portion

Calories 574
Calories from fat 178
Calories from saturated fat 43
Total Fat 19.8 g
Saturated Fat 4.8 g
Trans Fat 0.8 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 8.0 g
Cholesterol 10.5 mg
Sodium 731 mg
Potassium 453 mg
Total Carbohydrate 86 g
Dietary Fiber 6.7 g
Sugars 3.7 g
Protein 12.7 g

Dietary servings

Per Portion


Fruit 0.3
Grain 3.3
Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 0.8

Energy sources


Pygal 60% 463.331142618 222.495148118 31% 292.3276624 191.308967667 9% 356.034347961 110.586079215 60% 31% 9% Carbohydrates Fat Protein

Notes:

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