Mediterranean Chicken With Quinoa
17th April 2015
Orange Roasted Lamb – Easter Treat
17th April 2015
Ingredients
- 200 gm risotto rice (arborio)
- 2 tbsp coconut oil
- 1 onion chopped
- 1 white leak finally chopped
- 1 stick celery chopped
- 200 gm assorted mushrooms sliced (can also try Cepes/Porcini mushrooms)
- 750 ml vegetable stock wheat free/gluten free
- additional boiling water
- 1 clove small garlic finely chopped
- 2 tsp dried oregano
Servings:
Instructions
- Put 2 tbsp coconut oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 - 3 minutes, until the rice looks translucent.
- Add the onion, leak, celery, garlic and mushrooms and cook for another 5 minutes, being careful not to brown the rice.
- Add the vegetable stock and bring to the boil. Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.
- At the end of the risotto cooking time add the oregano and seasoning and mix well.
- Himalayan Crystal Salt and pepper to taste.
