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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    FORBIDDEN RICE RISOTTO

    January 13, 2015

     

    One of the first things I did when we arrived in our new home was go to one of my favorite gourmet markets here in Geneva to stock up on a few essentials. Rices, grains, and of course fresh fruit and vegetables were the end result. I found some beautiful grains such as black rice, pink rice and even kaniwah (which is basically a tinier version of quinoa) and couldn't help myself so I bought them all. I decided to try making a risotto from black rice and added the beautiful mushrooms I bought in Lyon. It came out so amazing, full of rich flavor from the rice itself, spices I added, and the mushrooms. Black rice is known as the healthiest rice in the world, as it is actually purple -- and we all know, the darker the fruit or vegetable, the better for you. Also known as Forbidden rice, this amazing rice is high in protein, fiber and antioxidants. I cooked it just the way I would make regular risotto in which you use Arborio rice, wine and broth. Chicken broth is actually the best liquid to use when making risotto as it is so rich in flavor, but vegetable broth and even water works well too. I had some vegetable broth I made a few days ago in the fridge so that is what I used. I made a kale vegan pesto to top off this dish and it was just a perfect combination. 

     

    Husband approved.

     

    Serves 6

     

    Ingredients:

    6 cups broth

    3 tbsp extra virgin olive oil

    1 lb mushrooms (I used trumpet and chanterelle)

    2 shallots, diced

    1 1/2 cups black rice

    1/2 cup dry white wine

    1-2 tbsp sea salt

    1 tstp cumin

    1 tsp paprika

    1 tsp ginger powder

    3 tbsp chopped parsley or cilantro

    1 tbsp pesto

     

    Directions:

    In a saucepan, warm the broth over low heat.

    Warm 2 tbsp of olive oil in a large saucepan, stir in the onions and cook until just browned. Add the mushrooms and cook until soft, about 3-5 minutes. Add remainder of olive oil to the skillet and add the rice. Stir for a few minutes and add the wine and stir until all the liquid is absorbed. Add 1/2 cup of broth to the rice and stir again until the broth is absorbed. Keep adding 1/2 cup of broth while constinuously stirring until all the liquid is absorbed and the rice is al dente, about 15-20 minutes. Remove from heat, season with salt and pepper and top with pesto.

     

    *Black rice can take longer to cook. If so, continue the process until all the liquid is absorbed for 30-45 minutes.*

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