Lemon, Mint & Pea Brown Rice Risotto

Lemon, Mint & Pea Brown Rice RisottoNow this is probably the healthiest risotto you’ll ever have. A really light, fresh alternative perfect for dining al fresco! The creaminess of the peas is going to do all the hard work for you so you can just sit back, relax and wait 30 years for the brown rice to cook.You will need:For the Sauce1 + 1 cup of peas (frozen is fine, just defrost them first)A handful of fresh mint (about 20g for my UK readers!)The juice of ½ a large lemon (or all the juice of a measly one)x1 small garlic cloveA large handful of fresh SpinachSalt & PepperFor the rest!x1 Cup of Brown RiceX3 Cups of Vegetable StockA small bunch of Asparagusx1 Broccoli head½ a cup of sliced Black Olivesx2 TBSP of toasted Black Sesame Seeds (white is fine, I just like the drama of green and black)First things first, get that brown rice on the go, run it under a cold tap for a couple of seconds until the water runs clear, put it in a nice big pan with the boiling stock. Stir it once and cover with a lid. Try to resist the urge to peek at it, it needs all the steam to cook evenly. It should take between 20-25 mins on a medium heat.While the brown rice is cooking, prepare the pea sauce. Add all the ingredients to a blender with a pinch of salt and pepper, blitz it until it’s smooth and creamy and…. THAT’S IT! Sauce done.Toast the sesame seeds in a pan on a low heat for a couple of mins an slice the olives.When the brown rice is nearly done, it’s time to steam your veggies! You can boil them if you can’t be bothered to faff about with steaming but it keeps a lot more of the nutrients if you can, plus no one like a soggy floret. You can steam the asparagus and broccoli at the same time, I do it for about 5 minutes as I like a bit of a crunch.When the rice is tender, fluff it up with a fork and stir in the pea and mint sauce. Watch as it turns glorious green! To serve, plop a big dollop of the rice onto each plate, arrange the veg on top so it looks real fancy, scatter with the olives and toasted seeds and finish with a sprig of mint which you will probably throw away immediately after serving.Now enjoy with a glass of crisp white wine or sparkling water and dream of summer.Enjoy! Leila xxx

Now this is probably the healthiest risotto you’ll ever have. A really light, fresh alternative perfect for dining al fresco! The creaminess of the peas is going to do all the hard work for you so you can just sit back, relax and wait 30 years for the brown rice to cook.

You will need:

For the Sauce

  • 1 + 1 cup of peas (frozen is fine, just defrost them first)
  • A handful of fresh mint (about 20g for my UK readers!)
  • The juice of ½ a large lemon (or all the juice of a measly one)
  • x1 small garlic clove
  • A large handful of fresh Spinach
  • Salt & Pepper

For the rest!

  • x1 Cup of Brown Rice
  • X3 Cups of Vegetable Stock
  • A small bunch of Asparagus
  • x1 Broccoli head
  • ½ a cup of sliced Black Olives
  • x2 TBSP of toasted Black Sesame Seeds (white is fine, I just like the drama of green and black)

First things first, get that brown rice on the go, run it under a cold tap for a couple of seconds until the water runs clear, put it in a nice big pan with the boiling stock. Stir it once and cover with a lid. Try to resist the urge to peek at it, it needs all the steam to cook evenly. It should take between 20-25 mins on a medium heat.

While the brown rice is cooking, prepare the pea sauce. Add all the ingredients to a blender with a pinch of salt and pepper, blitz it until it’s smooth and creamy and…. THAT’S IT! Sauce done.

Toast the sesame seeds in a pan on a low heat for a couple of mins an slice the olives.

When the brown rice is nearly done, it’s time to steam your veggies! You can boil them if you can’t be bothered to faff about with steaming but it keeps a lot more of the nutrients if you can, plus no one like a soggy floret. You can steam the asparagus and broccoli at the same time, I do it for about 5 minutes as I like a bit of a crunch.

When the rice is tender, fluff it up with a fork and stir in the pea and mint sauce. Watch as it turns glorious green! To serve, plop a big dollop of the rice onto each plate, arrange the veg on top so it looks real fancy, scatter with the olives and toasted seeds and finish with a sprig of mint which you will probably throw away immediately after serving.

Now enjoy with a glass of crisp white wine or sparkling water and dream of summer.

Enjoy! Leila xxx

 

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