WFPBnoSOS RISOTTO and Brocollini #UnsaltedLikeLakeMichigan

BROWN RICE AND FARRO VEGETABLE RISOTTO WITH BROCCOLONI AND A SPRINLE OF NOOCH

     Risotto is a naturally creamy dish that is completely dairy free with no butter, no cream and no oil. I made it with a different, white rice earlier because I was duplicating restaurant Risotto. 

      Now here's the recipe for a very similar version using brown rice and Farro instead of white rice.  Farro is an ancient grain in the wheat family. It is Whole Food Plant Based with no processed sugar, oil or salt.  I like the fuller texture and overall flavor over brown rice alone. If you have Celiac disease, or just want to be gluten free, you can leave out the Farro and double the brown rice. 

VEGETABLE BROWN RICE AND FARRO RISOTTO WITH STEAMED BROCCOLINI:

1 cup of dry brown rice.

1 cup of dry farro.

12oz of frozen mixed vegetables.

3 stalks of celery, finely chopped.

2 TBSP dried onion flakes.

1 tsp dried ginger.

7 cups of water.

10 stalks of broccolini with the stems trimmed.

1 TBSP Nonna Pia's Balsamic Glaze from Costco.

DIRECTIONS:

In a large sauce pain with a lid, add 1 cup of water and the frozen vegetables, celery, onion, and ginger. Bring the water to a boil. Place a steamer tray over the boiling veggies and place the broccolini on the steamer tray. Reduce the heat to a simmering boil and close the lid.  Allow it to cook for about 20 minutes. Place the broccolini on a plate to the side. Strain the mixed veggies saving the stock. 

Add more water to the stock for a total of 6.5 cups.

Use 4 cups of stock to cook the farro for about 30 minutes over low heat, covered until tender then drain the excess stock.

At the same time, use 2.5 cups of stock to cook the brown rice for 45 minutes. 

Let the rice sit in the covered pot for 10 minutes until most of the water gets absorbed. Mix the rice and farro together.  Fold in the mixed veggies over low heat until all the water is absorbed. Cover and take it off the heat for about 5 min to de-glaze the pot.

If you want to add a special flavor, toss the broccolini with 1 TBSP of Nonno Pia's Balsamic Glaze.

 Plate the risotto and add the broccolini. Season to taste. I used Tabasco Sauce. Other options include, but are not limited to Nutritional Yeast, Costco No Salt Seasoning or whatever you choose....!