I love finding new grains and using them in my dishes. There are so many amazing grains out there that are easy to use and have a ton more nutrients in them than the regular old rice. By eating whole grains you are giving your body a boost of vitamins, minerals, fiber, antioxidants and phytomnutrients. I love using whole grains in the morning by making whole grain muffins, yogurt topped with homemade granola and mix wheat berries or quinoa into salads.
I’ve made Risotto before, it’s a great dish on it’s own or served with a meat or fish. You can make it with seasonal ingredients so it can always be different. I wanted to mix things up a bit and I saw a recipe on the back on the Bob’s Red Mill Cereal Grande Whole Grains mix. I put my own twist on the recipe and served it with Parmesan Thyme chicken thighs. I’ve been using Bob’s Red Mill products for ages. They have many gluten free options and recipes on their website and every grain and mix you could think of. You can purchase their products at your local grocery store, or online.
One of the main reasons why I love Bob’s Red Mill products is because they are certified USDA Organic which means they are a non-gmo product and safe for my family. Below is the recipe for my Whole Grain Risotto. You can play around with the ingredients and switch out vegetable and herbs to suit the needs of your family. Play around with it and have fun with your food, makes cooking so much more fun.
- 2 Tbsp. Butter
- 4 Tbsp. Olive Oil
- 1 Onion finely chopped
- 12 oz portabella mushrooms finely chopped
- 4 carrots peels and finely chopped
- 2 cups fresh chopped kale
- 2 cups Bob's Red Mill Whole Grains
- ½ cup white wine
- 6 cups chicken broth
- 4 sprigs of fresh thyme
- 3 cloves garlic - minced
- 1 cup fresh grated Parmesan cheese
- ½ cup greek yogurt - I used Stonyfield
- salt/pepper to taste
- In a large saute pan heat butter and olive oil on medium - medium high heat. Add onions, mushrooms, thyme sprigs and carrots. Cook for about 10 minutes until onions and mushrooms are cooked through.
- Once vegetables are good add the garlic and let cook through for about 1 minute - you want to merry all the flavors
- Add wine and scrap the bottom of the pan to get all those good bits, let cook for about 5 minutes
- Add Stock and grains cover and let cook stirring every 15 minutes or so. Cook for about 1 hour and add more stock if necessary. Add Salt/Pepper to taste - To warn you this will have a bit of a crunch unlike regular risotto.
- When the risotto is cooked through add the Kale, more salt/pepper if necessary, Parmesan cheese and Stonyfield yogurt.
- Serve on it's own or with your favorite meat or fish.
I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.