Main Dishesdeliciouslyella
Brown Rice Risotto With Smashed Minty Peas
In this comforting dinner we cook brown rice with vegetable stock for a risotto-like dish, then stir through a pumpkin seed cream for a luscious finish. This recipe makes enough for 2 but you'll enjoy the leftovers for dinner on day 4.
👥 1 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●blender
- ●pan
📝 Preparation Steps
1
Begin by defrosting the peas. Place them in a medium bowl, pour over hot water to cover and allow to soak for ⏱️ 2-3 minutes. Then drain and set aside while you make the rice.
2
Heat ½ a teaspoon of oil in a heavy bottomed saucepan. Once hot add the onion and garlic, fry until softened and translucent, about ⏱️ 3-4 minutes. Then add the brown rice and toss to coat. Pour in the stock and cook, stirring frequently until the liquid has been absorbed and the rice is tender.
3
While the rice is cooking make the pesto. Place the pumpkin seeds in a blender and cover with 125ml boiling water. Allow to soak for at least five minutes. Then put the seeds and their soaking liquid in a high-speed blender with the basil, olive oil, garlic, juice of half a lemon and a sprinkling of salt.
olive oil1 teaspoon
4
Once the rice is cooked stir the pumpkin seeds pesto through the cooked rice mixture, and pour half the creamy rice into a serving bowl, reserving the other half for dinner on day 4.
5
Give the pan a quick rinse, add ½ a teaspoon of olive oil and add the drained, dried peas. Allow to sizzle in the pan until turning crispy, mashing with a fork as they cook. This should only take ⏱️ 2-3 minutes.
olive oil1 teaspoon
6
Top the rice with half of the smashed peas. Reserve the other half of the peas for dinner on day 4. Top with fresh mint and chili flakes before serving.
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