Risotto: Variations on a theme

Yet another in the ‘I should write this down’ series.

Multigrain Caribbean Risotto

Spicy, sweet, grainy.

Start with 3/4 cup of Arborio, add somewhere between 1/8 and 1/4 cup (each) millet, quinoa, and barley. Toast in olive oil with a couple of cloves of garlic, then start cooking like any other risotto using veggie broth for the liquid. Add 2 chopped serrano peppers, some thyme. 2 or three times, change the liquid to 1tbsp lime juice, bunch of brown sugar, and a little less than 1 tbsp soy sauce + broth to 1 cup. Probably 6 cops liquid total, add a touch of allspice at the end.

Served with fried tofu finished with 1/2c broth + 1tbsp lime juice + brown sugar.

google fodder: recipe

Also Google related, I hadn’t seen this before:

Very Interesting…

No comments

No comments yet. Be the first.

Leave a reply

You must be logged in to post a comment.