Four-Grain Beetroot Risotto

On Valentine's, you are practically obligated to draw or cut something into hearts, and I was far too lazy to try and put some crumbly heart-shaped cookies together out of a gluten-free dough. I just couldn't see it working, at least with me behind the wheel.

 

Recipe

1 cup rice

1/2 cup red quinoa

1/2 cup white quinoa

1/2 cup millet

1 large onion (or 2 small)

2 garlic cloves

1 can sliced beetroot*

1/2 cup nutritional yeast (powdered)

1 tbsp stock

* Use fresh if you can, but ours aren't ready yet.

 

Start by draining the liquid from the can of beetroot into a medium-sized saucepan. Add hot or boiling water until you have about 2.5L alltogether. Put on a hotplate on high, boil, and add the stock before turning down to a simmer.

Prepare a large frying pan with oil on high heat, and start chopping the onions into chunks. When the frying pan is hot, add the onion and garlic and fry for three to five minutes.

The onion should be slightly browned when you add the rice, quinoa, and millet. Stir to toast slightly before adding one cup of the simmering beetroot-stock mixture.

Stir every thirty seconds or so until the liquid is absorbed, then repeat by adding one more cup and stirring, and continue this way until the rice is cooked (it should take about twenty-two minutes, but it depends on the rice).

Turn the heat off and dice the canned beetroot into small squares. Add to the mix along with the nutritional yeast. Stir to incorporate, then serve.

(Heart was made with a large slice of beetroot & a heart-shaped cookie cutter)

Happy Valentine's! Don't forget friends and family on this holiday, not to mention your smaller companions!