May is Coelaic Awareness Month and we though this would be the ideal opportunity to share an old recipe which one of our members brought over from Ireland.
It's one of those recipes which feels a little like black magic- a crispy loaf of gluten free bread, made from porridge and yogurt..?
Hmmm, it just doesn't make sense! Well, believe it.
If you have a coeliac in your life or even if you just feel like trying something new and unusual, please do give it a try, and don't forget to let us know how you get on!
Spring Greens Risotto with Pesto & Gluten Free Porridge Bread (Gluten Free & Vegan)
The ration of Risotto Rice to stock is 1:2 Rice to Stock
Prep & cooking time: 45 min
Serves: approx 4 portions
For the Spring Greens Risotto:
- 200g risotto rice
- 400ml good quality stock including white wine
- 1 onion
- 1 celery stick
- 1 leek
- 5 garlic cloves
- 1 carrot
- 1 bowl cooked peas
- salt & pepper
Method:
Measure your rice and make a tasty veggie stock which is twice the volume, keep it warm. A good splash of white wine is an excellent addition to the stock.
Finely dice 1 onion, 1 stick celery, 1 leek, 1 carrot & 5 cloves garlic. Fry these in plenty of olive oil until soft and the onions are translucent.
Add the rice and a good dollop vegan butter. Stir until rice is a little toasted. Add the warm stock gradually, two ladles at a time. Stir frequently.
Keep adding until all stock is gone and rice is cooked & creamy. Remove from heat. Stir in a bowl of cooked peas.
Serve topped with seared sprouting broccoli and other toppings of your choosing. We added some crispy Taifun Basil tofu for flavour & texture.
Serve with lots of lemon juice, vegan parmesan cheese & a generous drizzle of Seggiano Raw Basil pesto. Buon appetito!
For the Porridge Bread:
- 400g tub vegan yogurt
- 450g organic gluten-free porridge oats
- Splash of oat milk
- 1 tsp salt
- 1.5 tsp bicarbonate of soda
- handful of seeds (optional)
- salt and pepper
Method:
Grease and line a loaf tin. Mix everything together in a bowl. Add to prepared loaf tin.
Sprinkle the seeds (if using) evenly over the top of the loaf. Bake in hot oven for 45 mins.
Remove from tin and place directly on oven shelf for additional 5 minutes. Best served fresh from oven. Enjoy!
