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All recipes are deliciously vegan.

Five Grain Risotto

gluten free
wheat free
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

20-45 minutes

Depending on whether pre-cooked grains are used or not

Serves: 4-6

Five Grain Risotto

A multigrain miracle - gourmet, simple and good for you.

The risotto also freezes well. The risotto goes well with stir fried/steamed veg - and lots of the sauces on this website too. Try
Mustard Peanut Sauce
Mushroom Sauce
Miso Ginger Sauce
Cheesy Sauce (tahini based) or Cheesy Sauce (tofu based)

Gluten free?
Tweak the grains to fit your diet - eg omit barley. Buckwheat is gluten-free, despite its name. 

Cheat's Tip
Use a pre-cooked grains from a pouch or home-made - if doing so, you'll need about 2 pouches or 500g cooked. Some good brands include

  • Merchant Gourmet Quinoa, Red Rice & Wholegrains
  • Merchant Gourmet Red & White Quinoa
  • Sainsbury's Brown Basmati

 

Ingredients: 

  • 1 medium onion, finely diced
  • 1 carrot, scrubbed and finely diced
  • 2 stalks celery, finely diced
  • 980ml/35fl oz vegetable stock - use about a quarter-half of this if using pre-cooked grains. You just need enough to moisten and flavour them while they heat through
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp dried marjoram
  • ¼ tsp black pepper
  • 1 tsp salt
  • Grains to cook
    • 115g/4oz brown basmati or brown long-grain rice
    • 115g/4oz barley (omit if GF and double the brown rice quantities)
    • 60g/2oz wild rice (plain unadulterated wild rice is GF)  - but use a quick-cook type (about 30 minutes) OR 60g/2oz red rice (as wild rice)
    • 60g/2oz roasted buckwheat (it is GF, despite the name!)
  • OR use two pouches of pre-cooked mixed grains, eg Merchant Gourmet, Tilda etc or a supermarket own brand
  • 2 tsp Dijon mustard
  • 2 tsp soya sauce (for a GF alternative use Tamari type)

Method: 

1. In a medium sized, heavy saucepan, cook onion, carrot, celery and a quarter of the stock over a medium heat until the vegetables are just softened – about 5 minutes.

2. Add the sage, thyme, marjoram, pepper and salt.

3. Add all grains except the buckwheat and stir constantly for about 2 minutes to toast them. If using mixed pre-cooked grains, add them now but just moisten with the stock.

4. Add the Dijon mustard, soya sauce and quarter of the stock.

5. Bring to boil then reduce heat and simmer for at least 30 minutes, adding the buckwheat 15 minutes before end. (Ignore steps 5 and 6 if using pre-cooked grains)

6. As liquid boils down, add rest of stock a quarter at a time, until liquid absorbed.

7. Remove from heat and let sit for 10 minutes before serving.

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