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BROWN RICE "RISOTTO" WITH ASPARAGUS & CILANTRO-BASIL-PARSLEY HEMP SEED PESTO

May 19, 2015

 

 

 

Ingredients
  •  

    2 Cups brown rice, water as needed to cook according to package

  •  

    1/4 Cup olive oil

  •  

    1/2 small onion, thinly sliced (about 3/4 cup

  •  

    2 garlic cloves, minced

  •  

    1/3 Cup white wine

  •  

    1 bunch of asparagus, cut into 1-2 inch sticks

  •  

    1/2 Cup veggie broth

  •  

    zest of 1 lemon

  •  

    3/4 Cups full-fat coconut milk, canned

  •  

    2 Tablespoons fresh parsley, chopped

  •  

  • Cilantro-Basil-Parsley Hemp Seed Pesto

  •  

    1 Cup fresh basil, roughly chopped

  •  

    1 Cup cilantro, roughly chopped

  •  

    3/4 Cups fresh parsley, chopped

  •  

    1/3 Cup oilve oil, + more for drizzling

  •  

    1 Tablespoon lemon juice

  •  

    1 garlic clove

  •  

    1/2 Cup hemp seeds

  •  

    1/4 Cup nutritional yeast (as needed, to taste)

  •  

    pinch crushed read pepper to taste

  •  

    pinch pink salt and pepper, to taste

Instructions
  1. Cilantro-Basil-Parsley Hemp Seed Pesto
    In a food processor combine the fresh herbs, olive oil, lemon juice and garlic and pulse until fine consistency is reach. Then transfer to a bowl and mix in the remianing ingredients by hand.

    Taste it an adjust. I like to use only a small amount of nutritional yeast, too much and I think it over powers the other flavors, but start with a little and add as you go until you are happy with how it tastes. You can use real parmesan cheese if your prefer.

  2. Risotto
    Cook the rice according to the packages directions. You want 4 cups cooked rice. While the rice is cooking, add the oil to a large high sided skillet over low heat and carmelize the onions. This takes time, and you have to continue to stir the onions so they do not burn. Low and slow is the key to carmelized onions.

    Fluff the rice with a fork, add it and the garlic to the pan with the onions. Season with salt and peper and cook for 1-2 minutes. Turn the heat up to medium.

    Slowly add the white wine to the pan and stir constantly until the liquid is absobed into the rice or evaporated. Stir in the asparagus then slowly pour in the coconut milk and veggie broth. Cook until the asparagus are tender and the risotto is creamy. 5-7 minutes stirring every minute or so.

    Remove from the hear and add the lemon zest, parsley and a drizzel of olive oil.

    Stirr in the pesto and divide up amongst plates or bowls.

    *** This recipe taste even better the longer the flavors have time to combine and mend making it the perfect recipe to make ahead of time and reheat, or to make a large batch as part of a meal prep for the next coming days.

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

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