Carmel – Frikeh risotto
July 17, 2017
| Servings |
people
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Ingredients
- 2 onions finely chopped
- 2 Tbsp olive oil
- 2 cups almond milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh thyme
- 1/2 cup white button mushrooms diced (¼ * ¼ inch)
- 2 cups smoked green wheat
- 2 cups vegetable stock
Ingredients
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Instructions
- Pour the stock into a pot and bring it to a simmer over medium-high heat. Keep the heat at a simmer. Heat a heavy-bottomed pot over medium heat. Add 2 tablespoons of olive oil and tip to coat bottom of pan. Add the onions and cook, stirring frequently with a wooden spoon, until onions have softened but not browned.
- Add the fresh mushrooms and thyme, season with pepper, and stir fry until they give off their liquid and are tender. Add the cooked green wheat and cook, stirring constantly to coat it with the olive oil for about 5 minutes.
- Ladle in about 1 cup of the stock and cook, stirring constantly, until the green wheat absorbs the stock. Continue to add the stock in half-cup increments, stirring constantly, and only adding more once the stock has been completely absorbed by the green wheat.
- After about 7 minutes, ladle in about 1 cup of almond milk and add salt, stirring constantly. Add the remain of the almond milk, stir until the green wheat absorbs the liquid.
