Рецепт HEARTY DISHES FOR WINTER NIGHTS
I know I post a lot about hosting or cooking meals for others, which I love to no end, but I actually spend most of my meals alone. This isn't as sad as it sounds, I promise! I love cooking to decompress at the end of a day. I like being alone, putting on music and making myself a really special meal. There is something about it that is so soothing to anything I could be going through. Most people, I assume, would not have it in them to make a meal, but for me, I feel the need to end the day right. I deserve more than leftovers.
BROWN RICE RISOTTO WITH FIG BALSAMIC REDUCTION:
(gluten-free & vegan)
- 3/4c short grain brown rice
- 2C Mushroom broth
- 1T Olive Oil
- 2 Garlic Cloves, minced
- 1 Sweet Onion, chopped
- 1t Basil
- Pepper
- 2T Coconut Cream
- 1C Fig-infused Balsamic Vinegar
1. Heat olive oil in a saucepan. Add onions are garlic until softened.
2. Stir in the rice, basil and half the stock. Let this simmer for 20 minutes, then add remaining stock and coconut cream. Stir well before covering, then let cook until all liquid has been absorbed,. Rice will be creamy and moist (about half an hour).
3. While rice is cooking, add 1C Fig balsamic (I used Lucini's brand) in a wide skillet. Boil, then simmer at LOW heat until vinegar reduces and becomes syrupy. Depending on your taste, you can add a tsp of agave nectar or soy-free earth balance.
4. Serve over a bed of rainbow swiss chard so the risotto softens the chard and drizzle with balsamic reduction, a pinch of thyme and fresh ground pepper.