runner bean risotto
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...
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...
