aromatic rice

Baked Lemongrass Risotto

BAKED LEMONGRASS RISOTTO

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

I love a nice creamy risotto, but all that standing at the stove and stirring! Not gonna lie, it has redirected me to another dish more than once . . . But I was redently reminded of my love of risotto! And when I made this recipe, I was seriously that annoying person saying Mmmm. Mmmmm! At every bite.

INGREDIENTS

Lemongrass Tea
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  • 3 Tbsp coconut oil, divided

  • 1 shallot, minced

  • 3 cloves garlic, pressed or minced and divided

  • 1 1/2 cups Aromatic Rice

  • 4 cups Lemongrass Tea (brewed strong!) divided

  • 1 cup stock (chicken or vegetable)

  • 1 large bunch of Dino kale, stems removed and cut into bite-sized pieces

  • 1/2 cup parmesan cheese, freshly grated

  • 1/2 cup dry white wine or stock

  • 1-2 Tbsp unsalted butter

  • 1 tsp coarse salt

  • Black Pepper, to taste

METHOD

Black Pepper
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Aromatic Rice
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  1. Preheat the oven to 375°F with your oven rack in the middle position.

  2. Steep 4 cups of your strong tea and set aside.

  3. In a medium-sized Dutch oven (if you don’t have one you can do the stove top portion in a heavy-bottomed pan and then transfer to a lined baking dish for the cooking portion), heat 2 Tbsp of your coconut oil over medium high heat. Once heated, add shallot and cook until translucent, approx. 4-5 minutes. Add 2 cloves of your garlic. Cook another 2-3 minutes until the garlic becomes fragrant.

  4. Add the rice and allow it to brown a bit, building flavor. Cook for 3-4 minutes, stirring constantly to ensure it doesn’t burn.

  5. Add 3 cups of your tea and 1 cup stock. Cover and bring to a boil. Once it’s boiling, remove from heat, and place in the oven with the lid on. Bake until tender, approx. 50 minutes.

  6. Meanwhile, line a baking sheet with parchment paper. In a medium-sized bowl, toss kale with remaining oil (melt for a few seconds in the microwave so it coats the leaves evenly) add garlic and a pinch of salt and pepper. Toss to coat evenly and lay out on the baking sheet.

  7. During the last 20 minutes of cooking, add the kale to the oven.

  8. Once rice is cooked and kale is tender with a bit of brown crispy edges, remove both from the oven.

  9. Pour the remaining cup of tea, parmesan, wine or stock, butter, salt, and a generous amount of pepper into the risotto mixture. Stir to combine well and let some of the liquids soak up, leaving you with a nice creamy mixture.

  10. Top with kale and enjoy as a side dish or serve with fish, chicken or poached eggs to complete the meal!

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Baked Lemongrass Risotto Recipe
Baked Lemongrass Risotto Recipe

Tempeh Taco Bowls

TEMPEH TACO BOWLS

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

Tem-what?! Whether this is a completely new word to you, you’ve heard of it but have no idea what the heck it is, or it’s already in your regular rotation, tempeh definitely deserves a minute of our attention.

Tempeh is a fermented soy product originating from Indonesia. Every time I write or say fermented in the same sentence as food, it just seems wrong. But it couldn’t be more right! The process of fermentation creates probiotics- beneficial bacteria that support healthy digestion, improve nutrient absorption, and support a strong immune system among many other health benefits. 

For meat eaters or plant-loving vegans alike, tempeh is a great protein option to throw into the mix to keep things interesting.

INGREDIENTS

Aromatic Rice
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  • 3/4 cup Aromatic Rice
  • 1 tbsp extra virgin olive oil
  • 1 large clove of garlic
  • 1/2 cup black beans
  • 1 tbsp chili powder 
  • 1 tsp paprika
  • Optional: 1 tsp cumin
  • 227g tempeh, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 orange bell pepper, sliced
  • 1/2 cup red onion, diced
  • 4 cups romaine lettuce, chopped
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeño, squeeze of fresh lime juice, crumbled tortilla chips 

METHOD

  1. Cook rice according to package directions.
  2. Meanwhile prep your vegetables and garnish.
  3. Next, heat oil in a large cast iron pan over medium-high heat, once hot (1-2 minutes) add garlic. Cook until fragrant, stirring to make sure it doesn’t burn (1-2 minutes).
  4. Next add your tempeh, black beans, chili powder, paprika and cumin and let them brown for 4-5 minutes, stirring occasionally.
  5. Once rice is done cooking, divide between bowls. Top as desired with tempeh and black bean mixture, veggies and desired garnishes.
  6. I went all out and finished off with about ¼ of an avocado, sliced jalapeño, fresh cilantro, a squeeze of lime and a small handful of crumbled tortilla chips and it was perfection!

 

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Tempeh Taco Bowl Recipe
Tempeh Taco Bowl Recipe