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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Tasty way to get in the B-vitamins. Great served with greens (baby spinach). Ingredients:
200 g risotto rice |
2 tablespoons wild rice |
4 teaspoons olive oil |
3 onions, peeled and diced |
1 fennel bulb, trimmed, finely sliced and cored |
100 ml rice milk |
100 g baby corn |
125 g cherry tomatoes, halved |
6 tablespoons fresh basil, chopped |
Directions:
1. Mix the rices together, rinse and place in a medium-sized pan with 500ml water. Bring to boil, then lower the heat and simmer for 25-30 minutes until all the liquid is absorbed. The rice should be cooked but slightly firm.
2. Heat the olive oil in a medium-sized pan with 2 tablespoons of water and add the onion, fennel and rice milk. Cook for 10 minutes until the onion is soft but not colored.
3. Stir this mixture through the rice along with the remaining ingredients and serve immediately with some greens.
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