Healthy Risotto

Three Grain Risotto

Stock:

1 teaspoon extra virgin olive oil

2 cloves garlic, minced (or 2 teaspoons roasted garlic)

1 leek, sliced thin crosswise

2 cups sliced mushrooms

1 teaspoon nutmeg

1 cinnamon stick

1 bay leaf

6 twists fresh ground black pepper

1/2 cup dry white wine, preferable organic (or 1 tablespoon Dijon mustard)

1 teaspoon tamari

2 cups soy milk 

2 tablespoons blanched almond flour

Heat oil at medium heat in sauce pan, add garlic add leaks right after.  Add mushrooms, nutmeg, cinnamon stick and bay leaf.  After 30 seconds, add the white wine, tamari and pepper.  Reduce the wine (if using Dijon, cook until leeks are tender).  Add the soy milk and almond flour, simmer for 5 minutes.  Set aside ½ of this mixture.  

Grains:

1/2 cup wild rice, rinsed in strainer.

1 bay leaf

1 teaspoon extra virgin olive oil 1 ¼ cups water

1 tablespoon lemon juice

Boil water, add rice, bring to boil, transfer to baking dish, cover with foil and bake for 50 minutes at 375 degrees.1 cup organic millet1 cup organic quinoaRinse grains in wire strainer together2 cups water1 teaspoon olive oil2 teaspoon sea salt

Bring water to a boil in sauce pan with the stock (1/2 of total), transfer into baking dish, add the quinoa and millet, cover with foil, bake 15 minutes.  Remove from oven, toss with cooked wild rice and serve with a spoonful of stock on it. 

 

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