Artichoke and Caper “Risotto”
[Serves 4]
INGREDIENTS
2 cups vegetable broth
1 cup short grain brown rice
2 tablespoons ghee
1 shallot, thinly sliced
3 cloves garlic, minced
1 bunch Swiss chard, cut into ribbons
1 jar of artichoke hearts, drained
2 tablespoon capers
1 handful chopped parsley
salt and pepper
Combine the vegetable broth and rice in a small pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice about 45 minutes.
While rice cooks, heat 2 tablespoons of ghee in a sauté pan and cook shallots until melted, about 8 minutes. Add garlic and swiss chard and cook for 5 more minutes. Add artichokes and capers and cook for 2 more minutes.
Combine the rice, Swiss chard mixture and parsley in a bowl. Season with salt and pepper.
Enjoy this recipe and many more with my upcoming Spring Cleanse 5/1/17!
Click here for more information and to register by 4/27/17: Kris Beebe Wellness Spring Cleanse
For added protein you can add a can of garbanzo beans.