If you are trying to think of something a little different to do with African brown rice try this recipe adapted from www.100daysofrealfood.com/2011/12/23/recipe-brown-rice-risotto/ using local ingredients.
Risotto is a traditional Italian dish and can be adapted to produce a delicious, balanced meal cooked in one pot. The type of rice used is important. It needs to have a short grain in order to produce a creamy texture when cooked. African brown rice is perfect for the job so try this healthy recipe using local ingredients with an Italian flavour.
- 2 tablespoons olive oil
- 1 ⅓ cup finely chopped shallots or onion
- 2 garlic cloves, minced
- ½ cup dry white wine
- 4 cups chicken stock
- 1¼ cups uncooked African brown rice (mupunga)
- 2½ cups cubed, peeled pumpkin or butternut
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh or 2 teaspoons dried basil
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
Optional additions: wild mushrooms (soaked if dry), spinach (cooked or raw), cooked cowpeas, bacon, cooked shredded chicken.
- Heat oil in a large saucepan over medium-high heat. Add shallots; cook for one minute or until tender, stirring constantly.
- Add garlic; cook for three minutes, stirring constantly.
- Add wine; cook for one minute or until liquid has evaporated.
- Add the rice; cook for 1 minute, stirring constantly. Stir in 1 cup stock mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly.
- Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 55 minutes in total).
- Stir in pumpkin during last 15 minutes of cooking time.
- Stir in cheese and remaining ingredients.