Pomegranate Sorghum Risotto with Ratatouille (w/o oil)
This is a vegan Risotto variant for fasting without oil or any wine, sherry or gin
- 1/2 onion small chopped
- 1 cup sorghum washed and rinsed
- 1 cup pomegranate Juice
- 2 cups water
- 1 tsp white miso
- 1 tsp red miso
- 1/2 tsp Marmite
- salt and pepper
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saute onion by adding apple vinegar after the initial searing process and heat to brown it.
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Add the sorghum and quickly pomegranate juice cook heat to vaporize most of it.
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add water and transfer to a pressure cooker and cook for 20 min then fast pressure release
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Now add the other ingredient and simmer for another 20 to 30 min. Turn off and let rest for 1 h. Reheat in a microwave oven before serving. Note that sorghum has a though shell and it is always al dente.
- 1/4 onion
- 1 tsp apple vinegar
- 1 eggplant medium size
- 2 zucchini large
- 1 red pepper large
- 1/2 tomatoes small can
- 1 glove garlic
- 1 tsp red miso
- 1 tbsp nutritional yeast
- salt season
- peper season
- 1 tsp oregano
- 1 tsp basil
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Chop onion and add to hot pan and heat for 1 to 2 minutes then add 1 tsp of the apple vinegar this allows to progress the browning process
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Chop eggplant and add to pan to give it a sear
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Now chop 1/3 of the zucchini very fine and 2/3 in larger pieces. These will cook differently. And continue simmering. Add lit on the pot.
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Chop the red pepper into pieces and add while you are simmering
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Add 1/2 have of the small can of tomatoes with juice. Make sure to stir and cover the pot each time you are adding an ingredient.
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Add finely chopped garlic, and the rest of the ingredients simmer for an additional few minutes. Make sure that the vegetables are cooked but have still some bite. Turn off and let sit on the stove for 1 hour or more. Best put in fridge overnight. Before serving to add more spices (salt pepper basil oregano)
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