You know those rainy Saturdays when there’s nothing you really have to do, so you just bum around and read all day? I loathe the rain when it falls mid-week, but there’s nothing better than a rainy weekend with no responsibilities.
I recently purchased the cookbook Eating Purely by Elizabeth Stein (of Purely Elizabeth granola fame), and there is a recipe in it that is perfect for a rainy day like that. It’s an easier, healthier risotto and it’s delicious. It comes with asparagus and leeks, but I don’t see why you couldn’t replace the asparagus with mushrooms and truffle oil, or whatever combination suits your fancy.
While conventional risotto is primarily comprised of rice, butter, and cheese, the Purely Elizabeth recipe brilliantly substitutes rice for her Ancient 6-Grain Hot Cereal. Found in most grocery stores, it’s made up of quinoa, millet, buckwheat, amaranth, kaniwa, hemp, flax and chia — a much more well-rounded alternative!
The recipe still takes some time — about 1 hour start-to-finish — but so does risotto. And at the end, you have something you can feel good about eating.
I’ve included the recipe below with one modification. If you use broth, as the recipe calls for, make sure to get reduced sodium. Otherwise you can use a mixture of water and bullion, but use only half the amount of bullion the bullion box suggests or it’ll be appallingly salty!
After sampling a few recipes in Eating Purely, I can whole-heartedly recommend it. Try the recipe below and see for yourself!
- 1 tbsp. olive oil
- 2 cloves minced garlic (about 1 tsp.)
- 1 cup chopped leeks
- 1 bunch trimmed asparagus cut in 2-inch pieces
- 1 cup Purely Elizabeth Ancient 6-Grain Hot Cereal
- ½ cup white wine
- 32 ounces veggie broth - reduced sodium! Otherwise use about 4 cups of water and one bullion cube
- Basil and asiago or parmesan cheese for a topping
- Warm olive oil and garlic for 2-3 minutes in a large saucepan over medium heat
- Add leeks and asparagus, cooking for another 3-5 minutes
- Add 6-grain hot cereal and sauté for 2 minutes, stirring frequently.
- Stir in the white wine, then in ½ cup increments, start stirring in the rest of your liquid.
- Keep stirring until all the liquid is absorbed -- it should take about 40 minutes in total
- Serve warm, topping with basil and your cheese of choice! Most people choose asiago or parmesan. Enjoy!