Mushroom Risotto

Introduction

I have been recently experimenting with gluten free grains and my new favorite is Millet.

For those who have never heard of this grain, here’s a crash course to catch up to speed. Millet is one of the rarest kind of grain that is gut friendly; meaning it will support your gut flora and protect your immune system. Millet is nutritious and easy to digest making it an excellent choice for folks fighting colon issues.
Its is also low glycemic making it a marvelous choice for diabetics, PCOS and sugar watchers.

This is a quick recipe and one cup of millet cooks enough for me to last 5-7 days.This is a high caloric item so i consume it in small portions

How to make

Preparation

* In a pan heat some EVOO and then add a bay leaf, minced garlic and a cinnamon stick.
* Add onion portion of scallions and sauté for few mins.
* Add mushrooms and sauté for few mins
* Add leafy portion of scallion
* Add some salt and pepper and cook all veggies for a few mins
* Add the washed millet and sauté for a few mins
* Add 1 cup of vegetable/chicken stock and let the millet boil while stirring every few mins. The stock will start drying as the millet starts absorbing the fluid so keep adding 2-3 more cups of stock till the millet cooks well.
* Add coconut cream and adjust salt and pepper to taste as you let the cream sink in.
* Add some grated cheese and serve hot

This is a cheesy and heavy dish for me thats why i consume a small portion and pair it with a side of salad or fresh guacamole.

Give it a try and share ur thoughts. Bon appétit !!

Back to recipes

Ingredients

- 1 cup organic Millet washed

- 3-4 cups of chicken/ vegetable stock ( for our vegan friends) . I use only pasture raised chicken stock and get it delivered from local farms, however you can use any chicken stock.

- Organic Mushrooms

- Organic Scallions

- Bay leaves

- Cinnamon stick/s

- Organic minced garlic or garlic powder

- Oregano powder

- Salt & Pepper

- Extra virgin Olive Oil (EVOO)

- One can of coconut cream

- Grated Parmigiano Reggiano