Yum, Yum, Yum, Yum, Yum… Delicioso!

If you don’t understand the title…. lucky you!

Arborio rice (risotto) is awful. Don’t get me wrong, it’s delicious. But it’s awful for your health. It’s as highly refined and processed as white rice. You’d be as well to pour a bowl of sugar into your mouth in terms of the spike in blood sugar, and ensuing inflammation. Thanks to a friend in grad school, I was able to find an equally delicious and creamy replacement, and I have spent the last few years fine-tuning variations on my recipe. The following is a base recipe which you can adapt to replace any other risotto recipe you enjoy!

Materials:

  • 6 Bell Peppers
  • 1 Cup Wild Rice
  • 1 Cup Steel Cut Oatmeal
  • 6 Cups vegetable stock
  • 1-2 Cups vegetables (corn shown here)

Method:

In a large pot under medium heat, add the rice and oats. Stir in one ladleful of stock at a time, and stir until all liquid has been absorbed. This should take about 40 minutes. At this point, your wild rice may still be uncooked. Continue to stir in ladles of water until the rice and oats are softened. If you want to speed up this process, precook the wild rice according to manufacturer instructions.

In the meantime, preheat your oven to 350F and cut the tops off the bell peppers and scoop out the seeds. Place the peppers onto a pyrex dish (I like the 9″ rectangular thin ones… basically, you want it to be tight enough to keep the peppers upright, this will be more of an issue later). Cook the peppers until they are nice and soft and remove from the oven leaving them in the tray (20-25 mins, depending on the pepper and your preference). Turn the oven up to 450.

When the “risotto” is cooked, stir in the vegetables. These can either be frozen or prepared to your liking (caramelized onions for example). Fill the peppers with the risotto mix, and stick back in the oven. If you’re not as strictly simple,whole foodsy as I am, you can top with some GF breadcrumbs. Bake until the rice is brown on top and serve!

Note: you may have some risotto mix left over depending on how big your bell peppers were, and how much vegetables you used. It freezes really well, so just buy some more fresh bell peppers next time you want them, or do anything else you would do with risotto!

photo 3

 

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