FreeFrom dried lime and mushroom risotto
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
Dried limes are a staple of Arabic cookery and give a subtle, pleasantly bitter undertone to a dish. You should be able to buy them in any Middle Eastern supermarket.
8 tbsp olive oil
3 level tsp cumin
2 medium onions, peeled and sliced
6 cloves garlic, peeled and sliced
2 sticks celery, chopped
100g / 4 ozs okra, topped and tailed and
sliced in thin rounds
½ a medium aubergine, diced fairly small
200g/ 7ozs wholegrain rice
4 dried limes (obtainable from any Middle
Eastern grocery store), pierced a couple of times with a knife or skewer
750ml/1 ½ pint gluten/wheat-free vegetable stock
100g/4ozs fresh leaf spinach
juice 2 lemons
sea salt (or seaweed mineral salt) and fresh ground black pepper
200g/7ozs chestnut mushrooms, sliced
large handful parsley, chopped roughly
Heat 4 tablespoons of oil in a wide pan and add the cumin, onion, 3 of the garlic cloves and the celery. Fry together fairly briskly, but without burning, for 4–5 minutes. Add the okra and aubergine, mix well then lower the heat, cover the pan and sweat for 15 minutes or until all the vegetables are soft.
Add the rice, stir well, then add the limes and stock. Cover and simmer for 15–20 minutes or until the rice is nearly cooked and most of the liquid absorbed. Turn off the heat.
Add the spinach, stir in and allow to wilt in the heat of the dish then season with salt, pepper and the lemon juice.
Meanwhile, heat the remaining oil in a separate pan and gently fry the remaining garlic for a couple of minutes. Add the sliced mushrooms and fry briskly until they start to release their juices then stir into the rice mixture.
Just before you are ready to serve the dish, stir in the chopped parsley. Serves at room temperature with a green salad.
Serves 6 – per portion
16.6g Fat ( 2.6g Sat fat, 11g mono, 2g poly)
32g Carbohydrate of which 3.6g Sugar
4.5g Fibre,35mg Sodium, 0.2g salt
Good Source: B1,6
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