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.