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| Seasonal Vegetable Risotto with Water Sauteed Cabbage |
Ingredients
(serves 4)
Chopped Vegs of your choice - I used:
1 Red Onion
3 Organic Carrots (on offer at co-op for £1 per bag atm)
4 Stringless beans (from reduced section at co-op)
Three rather large mushrooms
Finely sliced cabbage
1 big cup of Brown Rice
Garnish or Salad- I used watercress, cucumber, sweet red pepper
Pickle - I used 2 large olives pp
Seasoning - I used 3 desert spoons of soya sauce for the risotto
Sprinkle of umeboshi sauce for the salad
Natural sea salt for the cabbage
Method
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| Simple Organic Brown Rice |
1) Cook the Rice - rinse and add 2 cups of water to one cup of rice, bring to boil, cover, simmer for 45 mins
Right away or later in the day
2) Chop the Vegs - Larger need longer to cook, smaller need less time - how hungry are you?
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| Prepared Vegetables |
3) Add a little oil to a heavy pan and saute the onions till floppy - about 3 or 4 mins, stirring frequently.
4) Add the carrots and 2 desert spoons of water, cover, lower flame and allow them to steam for about 10 mins
5) Stir then add the beans, mushrooms and a layer of rice - about 50% rice and 50% vegs.
6) Add 3 desertspoons of soya sauce and about one quarter cup of water, cover and simmer on the lowest heat for about 15 mins. More water and time may be added.
7) Remove from heat and keep covered whilst you stir 'fry' the cabbage using water and a pinch of seasalt instead of oil
Garnish and serve.
