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
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
HeatĀ 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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Looks lovely.I shall give it a try.
We only have 1 meat day a week (has to be something brown, crispy and quick with chips that day!) and 2-4 vegan days, the rest being vegetarian, unless the kids go to the chippy.
I’m going to have to incorporate meat into them somehow I fear, as the 2 eldest sons are beginning to grumble, especially as 1 has now decided he doesn’t like the Quorn mince or Cauldron sausages anymoree. š
I’m thinking perhaps to keep a bag of cooked, diced chicken from Iceland in the freezer that I can heat separately and throw into their portions. Just when you think you’ve finally got away from having to cook separate meals …. sigh!
It really was tasty although I added a veg stock cube too. Bag of diced chicken sounds a good idea