Wild Garlic & Miso Buckwheat Risotto
This recipe uses wonderful nutty buckwheat groats instead of more typically used arborio rice. Buckwheat is actually classified as a seed not a grain and is packed full of fibre as well as magnesium. Nutritional benefits aside it is a delicious and easy to use substitution for rice and other grains and I love it’s chewy texture.This recipe packs in lots of nutrient dense wild greens and other veg as well as beans for extra protein and fibre. The wild garlic miso sauce can also make a great sauce that can be used in other recipes such as on noodles, pasta or roasted vegetables.
Ingredients:
1 cup (175g) buckwheat groats
1 tablespoon olive oil
1 large onion (or leek), finely chopped
4 cloves garlic, crushed
1 carrot, grated
1 tablespoon apple cider vinegar
2 cups (~500ml) low sodium vegetable stock
4 cups of mix of seasonal vegetables of choice (e.g. broccoli, courgettes, peppers, peas), chopped into roughly evenly sized pieces
1 x 400g tin white beans (e.g. cannellini, haricot, butter bean)
Wild Garlic Miso Sauce
A bag of nettles or spinach (~120g)
A couple of handfuls of wild garlic (~60g)
2 tablespoons miso
2 cloves garlic, chopped (yes more garlic!)
1 tablespoon toasted sesame oil
1 tablespoon lemon juice
Pepper to taste
Method:
1. Combine the flour, baking power and soda, salt, finely chopped spruce/fir/pine needle tips and wild spice mix in a large bowl and mixing to combine.
2. In another bowl combine the sugar, olive oil, water, apple cider vinegar and orange zest.
3. Make a well in the centre of the mixed dry ingredients and add the wet mixture. Slowly stir to combine until fully mixed.
4. Cover with a plate or tea towel and allow to chill in the fridge for around 30 minutes.
5. Preheat oven to 180°C. Line a baking tray with baking paper. Use a tablespoon to scoop roughly evenly sized balls of cookie dough onto the sheet. I used my hands to roll them into ball shapes and then pressed them down slightly once on the tray (don’t pressed them down too much, you want them to be nice and chewing in the middle).
6. Bake for 10 minutes, or until the edges of the cookies are golden (if not using a fan assisted oven you may want to turn them around after 5 minutes to ensure an even bake).
7. Remove from oven and transfer to a baking tray to allow to cool. ENJOY!