Super rich and creamy wild rice risotto with peas and sugar snaps. On a bed of Brussels sprouts and spring greens. Dairy free and fat free and loaded with nourishment. You cant have a risotto without parmesan cheese right? So I topped this with plenty of cheesy nutritional yeast. It tastes and smells like parmesan and is packed with B12. Cook the wild rice. Stir in frozen peas and sliced sugar snaps 5 minutes before the end. Drain the water. Season. Crumble 1 vegetable stock cube into a little boiling water and mix through the rice. Creamy sauce: In a blender or bullet, blend half a pack of tofu - I like Clearspring or Yutaka (Yutaka is available in Tesco). Add 1 teaspoon turmeric 1 tablespoon lemon juice 1 teaspoon garlic powder 1/2 teaspoon rock or sea salt. Blend until creamy and mix through your rice. Tofu is fat free, high in protein and also contains calcium and some iron. It contains Vitamin D too so is a great addition to your diet this time of year. whos a sucker for creamy sauces?
Posted on: Wed, 19 Nov 2014 18:12:18 +0000
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