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runner bean risotto

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A delicious, warming & hydrating autumn dish...serves 3-4...mmm...

200g organic short grain brown rice

2 cloves garlic - pressed

Sm piece ginger - finely chopped

2 tsp Swiss boullion

1 tsp mixed herbs

1 tsp gr coriander

Little butter

Black pepper & tamari or salt to taste

50g Brazil nuts - chopped

350g runner beans - chopped

1 large courgette - chopped

50g Camembert cheese - chopped

Sliced tomato


1. Using an ovenproof pan with a lid - ently sauté the garlic & ginger in butter for 2 mins.

2. Add the nuts, rice, herbs, coriander,boullion & water to 4cm above the rice. Bring to the boil & simmer for 25 mins with a lid.

3. Add the vegetables & more water if necessary, replace the lid & cook for a further 10 mins.

4. Mix thoroughly add pepper & tamari or salt to taste.

3. Sprinkle the chopped cheese over the top & decorate with sliced tomato - grill for 3 mins & serve...mmmm...


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