©2019 BY TARU NATURALS.

Black Rice Risotto

November 4, 2017

Ingredients
  • 1 cup black rice

  • 4-5 cups of hot water (vegetable stock is even better)

  • 3 tsp olive oil

  • 3 medium onions, one chopped and the other two thinly sliced

  • 1 tsp minced garlic

  • 12 button mushrooms, sliced

  • 1 tsp red pepper flakes

  • Salt and ground black pepper to taste

  • 1 tsp jaggery powder

  • 1/2 cup cashews

  • 2 tbsp white miso paste, optional

Directions

 

  1. Make the cashew cheese for the risotto by blending together the cashews and the miso with enough water to make a smooth paste. If you don't have miso you could use 2 tbsp nutritional yeast, or leave it out altogether and just use the cashew paste.

  2. Heat 1 tsp of oil in a saucepan.

  3. Add the chopped onion, season with some salt, red pepper flakes and ground black pepper and saute until softened, about three to four minutes.

  4. Add the garlic, saute for a few seconds, then add the mushrooms.

  5. Turn up the flame to medium-high and cook until the mushrooms have taken on a nice sheen.

  6. Add the black rice, season with more salt and pepper to taste, and saute for a minute. Now add 1/2 cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another 1/2 cup of water. Repeat, stirring the risotto frequently, until the rice is cooked but still has a bite to it. This process takes some time, so be patient.

  7. Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed.

  8. Now heat the remaining 2 tsp of oil in another saucepan, add the sliced onions and jaggery powder with a pinch of salt, and saute, stirring frequently, until the onions turn golden brown.

  9. Top the risotto with the caramelized onions and serve hot.

Please reload

Recent Posts

November 4, 2017

Please reload

Archive

Please reload

Tags

Please reload