Looking for a healthy tasty side dish? Try this brilliant spin on rice, it promises to excite your taste buds. This serves as a cooling side dish for Pitta types – Great with some roasted or steamed veggies; or some roasted chicken.
Ingredients
2 tbs Ghee (Vegan – Replace with Olive/Sunflower Oil)
2 tsp Extra Virgin Olive Oil
1 Garlic Clove
½ Large Onion Chopped
¾ Cup Fennel Chopped
¾ Cup Celery Chopped
10 oz Bag English Peas (cook peas before using for 3-4 min, steam in double broiler)
1 Cup Arborio Rice
½ Cup White Wine
3 Cups Vegetable or Chicken Stock
1 tsp Turmeric
¾ tsp Dried Mint
½ cup Fresh Dill Chopped
½ tsp Black Pepper
To taste Salt
1 Cup Parmesan (Vegan - skip ingredient or use nutritional yeast)
Directions
1.Sautee garlic, onion, fennel and celery in the oil and ghee for about 4-5 minutes
2.Stir in turmeric, black pepper, and mint
3.Add in the Risotto cook for about 2 minutes, until the edges begin to look transparent
4.Stir in the white wine, let it absorb then
5.Add 1 cup of veggie or chicken stock at a time, let stock absorb before adding the next cup, use up all three cups of Stock
6.Stir in fresh dill
7.Taste add salt or pepper if desired
ENJOY!
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