Just when you thought all I did was make dessert...
Risotto purists be damned, I say. This recipe came from my MIL but I don't remember where she said she got it. It makes a lot--probably 6-8 servings depending on who's coming to dinner. And it's full of healthy grains with lots of fiber which is good for your cholesterol and your GI tract. You could use different veg here but I think the squash is nice. Next time I will add asparagus as well.
1/2 each grains of your choice that have similar cook times (I used wehani rice, pearled barley and steel cut oats, my MIL uses brown rice, barley and wild rice)
2 T olive oil
1/4 C white wine (I omitted since I didn't have any)
6 C veg or low-sodium veg broth
1 medium onion, small chop
2 small to medium summer squash, small chop
2 large cloves garlic, minced
1 large tomato, seeded and small chop
1/2 C grated parm or low-fat feta or goat cheese
1/4 C fresh basil, thinly sliced into ribbons
In your favorite dutch oven, toast grains for 3 minutes over medium heat or until they smell toasty. Be sure to stir often lest they get burned. Remove from pan and set aside. Add olive oil, onion and garlic, stirring constantly until onion starts to soften, about 2-3 min. Watch garlic and turn down heat if it starts to brown too much. Add squash and saute 2-3 min.
Add wine (if using), broth and grains and bring to a boil. Turn down heat to med-low to medium and place lid on pot to partially cover. Stir occasionally. Simmer for about 45 minutes or until grains are cooked yet still have a bit of bite to them. Remove from heat and add basil, tomato and cheese. Serve with a nice green salad and crusty bread.