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RECIPESarrowRice CookersarrowEastern Mediterranean Vegetables and Brown Rice
Eastern Mediterranean Vegetables and Brown Rice
  This is a flavorful rice dish with spinach, artichokes, and sun dried tomatoes with seasoned brown rice. It's great as a meal or as a side dish. Have leftovers? Pack it for your next day's lunch.

<For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 2-3):

To Cook in the Rice Cooker:

  • 1.5 cup (rice measuring cup) short grain brown rice
  • 12 oz. vegetable broth
  • 1/2 clove garlic, minced
  • 1/4 tsp. celery seed
  • 1/4 tsp. salt
  • Water to reach water level 1.5 for “Brown Rice”

To Prepare Separately:

  • 1/2 cup cooked spinach, roughly chopped
  • 1/2 cup cooked artichoke hearts, quartered
  • 1/8 cup sun dried tomatoes, drained of oil and chopped
  • 1/8 cup pistachio nuts, shelled and toasted
  • 1/2 Tbsp. extra virgin olive oil
  • 1/2 tsp. red wine vinegar
  • 1/8 cup fresh parsley, coarsely chopped
  • 1/4 cup ricotta salata cheese, crumbled

<For 5 or 10 cup Zojirushi Rice Cookers>
Ingredients (serves 4-6):

To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) short grain brown rice
  • 24 oz. vegetable broth
  • 1 clove garlic, minced
  • 1/2 tsp. celery seed
  • 1/2 tsp. salt
  • Water to reach water level 3 for “Brown Rice”

To Prepare Separately:

  • 1 cup cooked spinach, roughly chopped
  • 1 cup cooked artichoke hearts, quartered
  • 1/4 cup sun dried tomatoes, drained of oil and chopped
  • 1/4 cup pistachio nuts, shelled and toasted
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/4 cup fresh parsley, coarsely chopped
  • 1/2 cup ricotta salata cheese, crumbled

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

2

Add vegetable broth, garlic, celery seed and salt to the inner cooking pan.
For 3 cup rice cooker: Add water to fill to the water scale marked "1.5" for "Brown Rice" if necessary (do not add water if vegetable broth has reached or exceeded the water scale).
For 5 or 10 cup rice cooker: Add water to fill to the water scale marked "3" for "Brown Rice" if necessary (do not add water if vegetable broth has reached or exceeded the water scale).

3

Mix well using the rice spatula and cook the rice using the "Brown Rice" setting.

4

While the rice cooks, combine spinach, artichokes, sun dried tomatoes and pistachios in a microwaveable bowl.

5

When rice completes cooking, microwave the spinach mixture for 1 minute.

6

While spinach mixture heats, combine olive oil, red wine vinegar, chopped parsley and crumbled ricotta salata cheese in a separate container.

7

Remove rice from rice cooker to a warmed bowl. Fold in the spinach mixture with a fork. Then add parsley and cheese mixture and toss gently.

8

Serve immediately in warm bowls.