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Quinoa & Jasmine Rice Risotto with Spring Vegetable & Gremolata

The cooking time is only 20 to 30 minutes. This is a gift from Angelica Kitchen, New York City's finest vegan restaurant You'll hardly know it's vegan, so plunge in.

Gremolata

  • 4 tablespoons minced fresh parsley
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoon grated lemon zest

Risotto

  • 5- 6 cups vegetable stock
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely sliced scallions
  • 3/4 cup quinoa
  • 3/4 cup white jasmine rice
  • 1 cup asparagus sliced into inch-long diagonals, approximately 1/4 inch thick
  • 1 teaspoon fresh thyme
  • 1 cup shelled peas
  • Sea salt & freshly ground black pepper to taste
 

METHOD

Gremolata: Mix all ingredients in small bowl. Set aside.

Bring vegetable stock to a simmer in 2 quart saucepan

Heat oil in a wide, heavy-bottomed 3 quart sauté pan over medium heat, add scallions, and sauté 3 minutes.

Add quinoa and rice to the oil and scallion mixture and stir to coat, 2 minutes.

Add thyme and pinch of salt.

Add 1/2 cup hot stock and cook, stirring until absorbed. Continue adding stock 1/2 cup at a time and stirring until the grains are firm to the bite or 'al dente' in center and creamy on the outside (about 20 minutes).

Add asparagus and peas, along with remaining stock, and simmer until almost absorbed.

Serve sprinkled with gremolata.

Serves: 4

Reprinted with permission from ©2003 Leslie McEachern The Angelica Home Kitchen, published by TenSpeed Press

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