1 PAN DISH - Black rice risotto with butterbeans and sage
Black rice is so wonderfully healthy. It does take a little more time to cook than other rice but it is worth it. This risotto is easier than a traditional risotto as you don't have to add the water/stock slowly, you just add everything to the pan in one go.
1 large onion, sliced
1/2 celeriac, chopped into cubes
1T stock powder
1/2c black rice
1 jar butterbeans
3-4 garlic sliced
A handful of sage leaves
A splash of white wine
Add all of the ingredients to your pan
Pour in enough water so the ingredients are just covered
Bring to the boil on a high heat then reduce to a simmer
Add a little hot water if the pan dries out too much (I keep a full kettle on stand by for dishes like this)
Cook for around 30-40 minutes until the rice is cooked through
Serve....it's that simple!!!
- I topped mine with toasted an ground pine nuts which is a great combination. But you can also use toasted pumpkin seeds, buckwheat, nutritional yeast or ground nuts.