This alternative risotto recipe is a gluten free risotto, made with black rice and quinoa, vegetables and 5 types of mushrooms.
It’s a great option for a dinner party, because it’s one dish with multiple nutritional properties. (read about the benefits of black rice)
- One and 1/4 cup of black rice
- 3/4 cup of Quinoa
- One cup of chopped kale
- One cup of Enoki mushrooms
- One cup of chopped Shiitake mushrooms
- One cup chopped Porcini mushrooms
- One cup of Enokitaki mushrooms
- Two tablespoons coconut oil
- Himalayan salt
- Cayenne pepper
- 1/2 cup of chopped cilantro and parsley
Cook the Quinoa first, because it cooks faster, for only 15 minutes with one cup of water (add ¼ cup of vegetable broth for taste), set aside.
Soak the black rice in water, for at least 1 hour (over night, even better) and cook it with two cups of water for 20 minutes.
Wash all the mushrooms in cold water and slice or chop them.
In a large saucepan, heat the coconut oil, add the chopped mushroom and sauté for 6 minutes.
Add the chopped kale, salt, pepper and the black rice with the water it was cooked in, and let all the ingredients cook for another 10 to 15 minutes or until the grain is cooked.
Add the cooked quinoa and add the parsley and cilantro on top and as garnish, and serve!