Saturday, 31 May 2014


“Rice at present prices provides more food for the money than most of the other cereals.” - David F. Houston

For Food Friday, a healthful, nutritious and delicious vegetarian dish. The vegetables used can vary quite greatly, depending on the seasonal availability. Nutritionists recommend eating as varied a diet as possible, based on seasonal availability of foods. This is especially true of fresh fruit and vegetables.

Vegetarian Risotto
Ingredients (to serve 2)
2 cups vegetable stock
2 tablespoons olive oil
1/4 teaspoon turmeric
1/4 teaspoon dried oregano
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
2 cloves garlic, finely chopped
3 cm piece ginger, finely chopped
3/4 cup arborio or short grain white rice
50 mL dry white wine
2 cups very finely sliced seasonal vegetables (zucchinis, carrots, spinach, beans, broccoli, asparagus, etc – microwave with a little water for a few minutes until parboiled)
Parmesan cheese (may substitute with tofu pieces if vegan).

Put stock in a separate pot to simmer while frying spices and rice. Fry garlic and ginger in oil in a large saucepan for under a minute. Add the spices and fry for a few seconds until fragrant. Add the rice and toss around for a couple of minutes until well-coated with spice mixture. Add the wine and stir. Add half of the stock and simmer until mostly absorbed. Add the rest of the stock and simmer again until the rice is almost soft. If necessary, add more water to prevent it from drying out too much. Add the vegies and stir well. Remove from heat and cover tightly for five minutes, then add grated parmesan before serving.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.

1 comment:

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