Mushroom and spinach millet risotto
I must admit some things got in the way of my eating regime last month – a lot of things, actually. With exciting events like travel, visitors and birthdays at the forefront, I don’t regret the moments of indulgence, even if my tummy does. But October is a new month and I’m starting it out by revisiting the Hypoallergenic Diet. I know that while I was following this plan, my stomach was the best it’s ever been (even if that’s not quite perfect just yet) so I’m eager to get my system back in order.
To kick things off, here’s a risotto-style recipe using an underrated grain: millet. Well, technically it’s a seed, not a grain. Most risottos are made with short-grain white rice that is stripped of most its nutritional value, but this one utilises the health benefits of millet. It’s high in magnesium, calcium, manganese, tryptophan, phosphorus, fibre, B vitamins and antioxidants. Sounds great to me! Mushrooms aren’t allowed on the base Hypoallergenic Diet but I have already tested them with no returned symptoms. Those on the strict base diet can substitute with an allowed vegetable such as courgette.
Serves two (with a bit leftover for lunch the next day)
- 1 cup x millet
- 1 x onion, diced
- A dash of apple cider vinegar
- 2 x garlic cloves, crushed
- 400g x mushrooms, brushed and sliced
- 4 x thyme sprigs, leaves removed from stems
- About 1 litre x hypoallergenic stock (or water)
- A bunch of baby spinach, well rinsed
- 1/4 cup x pine nuts, toasted if desired
- A dash of olive oil
- Salt and pepper, to season
If using stock, warm it in a pot on the stove. Otherwise have some boiling water on hand.
Add the olive oil to a large pan on a med-low heat. Throw in the onions and garlic and cook until translucent. Pour in the millet and stir continuously for a few minutes. Add the mushrooms and thyme, stir again for a few minutes, then cover with stock or boiling water. Bring to the boil then reduce to a simmer, stirring occasionally.
Check the pot every now and then, stirring to make sure the millet doesn’t stick to the bottom and adding more water as it absorbs. When the water is absorbed and the grain is fluffy and tender, stir in the spinach, top with pinenuts, season with salt and pepper and serve!
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