Day 288 – October 1
Today I’m back to cooking, finally, after almost a week of being down and out. I wanted something that was easy on the stomach and easy to make. I went back to my Vegetarian cookbook and tried a Kidney Bean Risotto recipe. It’s actually not risotto in that it doesn’t use arborio rice, so I’m not sure why they call it risotto. Who knows. Anyway, it was pretty easy to throw together and the results were . .. . . pretty good. I was honestly expecting it to be very bland given the lack of spices, but it was pretty good. I still would have liked more spices, but everyone seemed to like it quite well!
Here’s the recipe in case you wanna try it!
Kidney Bean Risotto from Vegetarian a collection of over 100 essential recipes
4T olive oil
1 onion, chopped
2 garlic cloves, finely chopped
generous 3/4 cup brown rice
2 1/2 cups vegetable stock
salt and pepper
1 red bell pepper, seeded and chopped
2 celery stalks, sliced
8oz cremini mushrooms, thinly sliced
15oz canned red kidney beans, drained and rinsed
3T chopped fresh parsley, plus more to garnish
3/8 cup cashews
1. Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes, then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
2. Add the stock and a pinch of salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all the liquid has been absorbed.
3. Meanwhile, heat the remining oil in a heavy-bottom skillet. Add the bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
4. Stir the rice into the skillet. Add the beans, parsley, and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Transfer to a warmed serving dish, sprinkle with extra parsley, and serve at once.