Spelt Risotto

Natural Solutions - - Food Matters | -

SERVES 4 1½ ta­ble­spoons un­salted but­ter 1½ ounces shal­lots, chopped 7 ounces cele­riac, peeled and cut into 1-inch chunks Few thyme sprigs, stalks re­moved and leaves finely

chopped 8 ounces spelt, soaked in boil­ing wa­ter for 10 min­utes then

drained 5 ta­ble­spoons dry white wine 4 cups hot chicken broth ½ cup pecans, halved 3½ ounces baby spinach leaves, washed 3½ ounces Ro­que­fort, cut into ½-inch dice Ground black pep­per

Heat a large thick-based pan over medium heat. Melt the but­ter and sauté the shal­lots, cele­riac, and thyme un­til the shal­lots are soft with no color. Add the drained spelt and white wine and cook un­til the wine has re­duced by two-thirds. Add a cou­ple of la­dles of hot chicken broth to the pan and, us­ing a wooden spoon, stir over a medium heat un­til most of the liq­uid has been ab­sorbed by the spelt. Con­tinue to add the broth, lit­tle by lit­tle, bring­ing it back to the boil while stir­ring and shak­ing the pan. Ev­ery 45 sec­onds, add some more broth un­til the spelt is cooked through. There’s no need to stir the risotto as fre­quently to­ward the end. The whole process will take about 20 min­utes. Mean­while, roast the pecans in a pre­heated oven at 325 de­grees for 8 min­utes. When the risotto is cooked, re­move from the heat and add the spinach and Ro­que­fort. The spinach will wilt and the Ro­que­fort will melt into the risotto. Sea­son to taste with black pep­per and serve in warmed bowls with a sprin­kling of roasted pecans. Source: Gut Gas­tron­omy by Vicki Edg­son and Adam Palmer. Photo by Lisa Lin­der. Reprinted with per­mis­sion from Jac­qui Small, LLP, an im­print of Au­rum Press ©2015 SERVES 4 1 cup quinoa, rinsed 1 can chick­peas, rinsed and drained, or 1½

cups cooked 1½ cups veg­etable broth (or wa­ter with 1

bouil­lon cube) 3 cups mixed veg­gies, such as zuc­chini, red bell pep­per, car­rots, green beans, and lima beans 2 tea­spoons basil 1 tea­spoon oregano ¼ tea­spoon salt ⅛ tea­spoon black pep­per Pre­heat oven to 400 de­grees and grease an 8.5x11-inch casse­role dish. Mix all the in­gre­di­ents in a large mix­ing bowl, then pour into the pre­pared casse­role dish. Cover with foil and bake for 45 to 55 min­utes or un­til all the liq­uid is ab­sorbed. Mix well and serve. As a bonus, left­overs are great as a cold lunch! *TIP: Use this recipe as a tem­plate for a ton of easy quinoa din­ners, such as: Mex­i­can – Sub­sti­tute black or kid­ney beans for the chick­peas, add corn to the veg­gies, sea­son with cumin in­stead of basil, and add ¼ to 1 tea­spoon chili pow­der In­dian – Re­place the basil with garam masala and the oregano with ground co­rian­der. Serve topped with chopped fresh cilantro Source: The Easy Ve­gan Cook­book by Kathy Hester. Reprinted with per­mis­sion from Page Street Pub­lish­ing ©2015

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