Vegan, healthy nirvana. This savory and texturally dynamic dish is a combination of nutty, herbaceous, sweet, and earthy flavors. With the hosts of benefactors including golden beets, brown rice grits, raisins, walnuts, chia and hemp seeds, and beet tops culminating in a dish rich with vitamins, fiber, protein, and magnesium. All of this is in this toothsome and tasty risotto.
2 golden beets, peeled, diced in ¼ inch cubes.
Reserve beet green tops—
ribs removed, chop green tops
2 tbsp coconut oil
3 cups vegetable stock
2 tbsp garlic, minced
2 shallots, minced
1 cup Ecogrown Original Mississippi Middlins
Missimati Brown Rice Grits
¾ cup good dry white wine
½ tsp turmeric, ground
2 tbsp fresh sweet basil, chopped
1 tbsp coriander, fresh ground
½ cup walnuts, chopped
½ cup golden raisins
1 ½ cups seasonal mushrooms, chopped
2 tbsp honey
1 tbsp chia seed
2 tbsp hemp seeds
Roasted, salted edamame or pumpkin seeds, for garnish
Chives, chopped, for garnish
In large, heavy bottom sauté pan, heat coconut oil and add beet bottoms. Saute until soft with occasional browned edge.
Add garlic and shallots and sauté until shallots softened. Meanwhile, heat vegetable stock in medium pan or microwave.
Aside, add raisins and ¼ cup water to bowl and microwave for 1 minute; set aside.
Add rice grits, stirring until coated with oil. Continue to toast over medium heat until nutty aroma permeates air.
Add turmeric, basil, coriander, and walnuts, stirring to blend. Slowly stir in wine to deglaze.
When wine is evaporated, add one cup warm stock and raisins and blend well over low to medium heat. Stir occasionally.
When stock has been absorbed (about 7 minutes), add one cup warmed stock and stir occasionally.
When this second cup of stock is nearly absorbed, add chia and hemp seeds, honey, and the mushrooms and 2 cup of the
reserved and chopped beet top greens; blend well. Add third cup of warmed stock and blend well. Begin checking for grits texture.
When done, they will be firm with only occasional starchy center. May have to add warmed water ¼ cup at a time to finish.
Plate, and garnish with chives and edemame or pumpkin seeds, and enjoy!