As I have finally commenced my new year’s resolution to eat completely vegan twice a week, I have been looking up some recipes in my old cookbooks. Sarah Brown’s Vegetarian Kitchen is one of my favourite go to veggie recipe books, and contains a lot of vegan dishes too. On Sunday I made this yummy dish, as per my flexitarian meal plan. It was really nice with a nice big salad. If you have a meat eater in the house, as I do, it goes well with a roast chicken thigh or two.

Spiced almond risotto

Serves 4

Ingredients

1 onion, peeled and chopped

1 clove crushed garlic

6oz brown rice

3 sticks of celery

1 tsp cinnamon

1 tsp ground coriander

1 tsp fresh ginger, grated

1 pint boiling water

2 oz sultanas

4 oz mushrooms, sliced

1 red pepper, cut into strips

4 oz almonds

Salt and pepper to season

Method

Heat the oil in a large saucepan or wok and fry the onion, garlic and rice for 5 minutes, stirring regularly. Add the celery, sliced, along with the spices and fry for 3 minutes more. Pour over the boiling water and add the sultanas, mushrooms, pepper and almonds. Bring to the boil, cover and simmer for 40 minutes,, until the rice is cooked. Ideally you want all of the water to be absorbed but keep checking to make sure the rice doesn’t boil dry. Add more liquid if you need to. Season well to taste.

I hope you enjoy this spiced almond risotto as much as we did.

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