I’ve been trying lately to increase the amount of wholegrains in my daily diet.
I figure if I’m going to eat grains, and I definitely am..(I just can’t do low-carb for a sustained length of time! I get cravings for carbs upon carbs!)
So, it’s best, in my life instead, to cut out ‘bad’ refined carbs.
For instance today, I’ve tried farro for the first time – in my breakfast,
millet – in a delicious, crunchy topping for yoghurt and brown rice – which I’ve used for a darn tasty risotto.
Do people still say ‘darn’? Hmmmm…;)
It all started with ‘Wholegrain Mornings’ by Megan Gordon just the bestest ever Breakfast book! It totally inspires me to try new (to me) grains.
There seems to be a little debate as to what farro actually is, but from what I’ve read it appears to be an ancient form of wheat grain, which can also include spelt, depending on the size of the grain. Spelt being the largest grain.
The type of farro I have is called ‘semi perlato’ or semi-pearled, which means it contains, some, but not all of its bran and nutrients.
Hey look, it’s a wonder I even found that around here! 😉
The farro breakfast bowl is made up of cooked farro, apples cooked in coconut oil, toasted and chopped hazelnuts and dried bilberries (the original recipe uses dried cranberries)
You’ll just have to buy the book for the exact recipe. I don’t think the author would be too happy with me if I shared recipe after recipe of hers, however amazing I think they are!
Now, isn’t this just really pretty?
Originally made with quinoa, I subbed millet, which made for a really crunchy yoghurt topper, sweetened with maple syrup and with added sesame seeds and almonds. It’s just so good! Just make sure you check your teeth before leaving the house.
That millet gets everywhere! 😉
Now to the risotto. Made with short-grained brown rice.
You need plenty of time to make this! We’re talking maybe an hour and a half start to finish. The great thing about this recipe being that it needs no baby-sitting, no mindless stirring (which I do quite enjoy- but not for 55 minutes!)
Bacon, leek & cheese brown rice risotto
1 tbsp butter
1 medium leek, cut into quarters lengthways and then sliced thinly crossways
100g bacon lardons
1 cup (200g) short grain brown rice
150ml white wine
1 litre chicken stock
75g cheddar cheese.
1. Fry the leek and lardons in the butter until lightly browned.
2. Add the rice, stir around a couple of times until it’s glistening in the buttery juices.
3. Add the wine, let it bubble away for a minute or two for the strong alcohol aroma to evaporate.
4. Now for the leap of faith – be brave – trust me – add ALL the chicken stock. bring to a boil, turn heat down to low- medium and let it simmer for 50-55 minutes, it needs this long to cook, it really does.
Give the risotto an occasional, languorous stir….
5. By the end of the cooking time, the stock will have evaporated, the rice grains will be plump and swollen, but still chewy and toothsome (al dente)
6. Turn off the heat, add the cheese, and give it a couple of stirs.
You shouldn’t need any seasoning – what with the bacon and cheese, which are both salty, but do check.
7. Give it a couple of minutes to settle – serve, and above all enjoy!
I promise you, hand on heart, there is no difference at all, between risotto made this way and risotto made in the ‘proper’ way with the stock added a little at a time while being stirred constantly.
I really enjoyed this, real comfort food made with brown rice? What’s not to like 🙂