Champagne and mushroom risotto with black rice

Black is the new green. When it comes to food. So says the raw food guru David Wolfe. Black rice is an anti inflammatory food with as many antioxidants as blueberries and blackberries and 6 times more than brown rice. During the Ming Dynasty this rice was reserved for the emperors so that only they could benefit, from what they called, Forbidden Rice.

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Makes enough for 2 people

 

Olive oil

2 large leek, roughly sliced

2-4 cloves of garlic, finely chopped

½ cup vegan champagne or dry white wine

200-250g chestnut mushrooms, quartered

1 cup black gaba or nero rice

1 tablespoon stock powder

1 tablespoon nutritional yeast

A kettle full of hot water

A handful of brazil nuts

1 teaspoon nutritional yeast

 

Heat a large pan on a low heat, add a splash of olive oil

Once hot add the leeks and garlic, fry gently on a low heat, leek burns very easily

Once the leeks are soft add the champagne or wine, raise the heat to medium

Once the wine has reduced to around half add the mushrooms and wine

Mix well then add the stock powder and 1 tablespoon nutritional yeast

Add half a litre of hot water from the kettle, allow the risotto to simmer until nearly all of the water has evaporated. Keep topping it up when it evaporates until the black rice is cooked, this can take up to 50/60 minutes. Once cooked through add salt to taste.

Toast the brazil nuts then crush with the 1 teaspoon nutritional yeast

Serve the risotto with a scattering of brazil nuts.

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