Wednesday, March 30, 2011

Quick and Easy Risotto - Vegan and Gluten-Free

I created this dish when I was having all my fantastic brainstorms yesterday. I guess being sick, although removing ALL my energy, actually kicked my brain into high gear and really gave me some serious brainpower!

I decided that, for breakfast, I was just going to make rice. Being sick and all, I thought, I'd like it to be very flavorful so I can actually taste it and I want it to be smoother and have more liquid than normal. I also cooked with white jasmine rice instead of my normal brown because I felt like spoiling myself.

What came out of this experiment was a risotto soo delicious that it was all I could do to not eat the entire container at once. I served it with some ridiculously easy socca flatbread that I made last night and reheated in the toaster oven today, and my lunch was - BAM - complete.


Ridiculously Easy Risotto
Makes about 3 1/2 cups

Ingredients:
1 c. white jasmine rice
1 1/2 c. vegetable broth
1-1 1/2 c. water
salt and pepper to taste
2 t. olive oil
3 cloves garlic, chopped
1/2 onion, chopped
1/4 cup cilantro, chopped
1 c. mushrooms, sliced


Directions:
  1. Pour rice and vegetable broth into stovetop pan with lid. On medium-high heat, bring to a boil. Turn down to medium heat and stir, keeping the lid on but also checking and stirring periodically. Add water as needed, stirring occasionally, until the rice has soaked it all up and it's creamy and soft. You may not need to use the entire amount.
  2. Meanwhile, saute onions, garlic and cilantro in oil in a separate pan on medium-high heat, until onion is translucent. Keep on low heat while risotto finishes up. Add the mushrooms and stir about 2 minutes before you're ready to eat.
  3. Add the vegetables to the rice and stir, combining everything.
  4. The entire process shouldn't take more than 15 minutes total, and the taste will blow your socks off.

No comments:

LinkWithin

Related Posts with Thumbnails