Brown Rice, Pea and Tomato Rissoto Recipe


  • 1 large onion
  • 4 medium-sized ripe tomatoes
  • 1 tablespoon corn/vegetable oil
  • 8 oz brown rice
  • 1 pint vegetable stock
  • Salt and pepper
  • 8 oz shelled peas
  • 2 tablespoons grated Parmesan
  • 1 tablespoon chopped parsley


  1. Heat the oil in a deep saucepan/frying pan/wok.
  2. Peel and chop the onion and add to the pan. Fry lightly for about 3 minutes.
  3. Skin the tomatoes, cut them into quarters and add to the pan. Cover and cook for a couple of minutes.
  4. Add the brown rice, stock and salt and pepper to taste. Cover the pan and simmer for about 20 minutes, stirring occasionally.
  5. Add the peas and parsley to the pan and continue to cook, covered, for another 20 minutes or more until the rice is tender, the peas are cooked and all the liquid has been absorbed.
  6. Serve hot sprinkled with the Parmesan cheese.

Serves 4 – A substantial vegetarian meal on its own.

Posted in All Recipes, Bean, Pulses and Rice Recipes, Vegetarian Recipes

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