Grains are a really important part of our diet. Every nationality in the world has their own version, so there is no shortage of variety with flavours and added textures.
I dedicate this page to grains and all those who love it. These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
BEETROOT & HORSERADISH RISOTTO
I love making risotto! Some are a bit intimidated by the idea of it, but it really is easy and the more you make it, the better you understand it and that is when it becomes second nature and you can cook it intuitively. The beetroot and horseradish are natural companions and work so well in this, and the colour is simply amazing!
ROASTED PUMPKIN SEEDS
Pumpkin seeds are the easiest and tastiest things to make. Pop them into your mouth the second they come out of the oven and you will never buy the shop bought stuff ever again, and they seem to keep their crispy crunch. Light and salty are the only adjectives that accurately describes these tasty little morsels. So, next time you carve up a pumkin, don't throw away the seeds!
CHICKEN & BLUE CHEESE BAKED RISOTTO
I like to call this baked arincini casserole. All the textures are there, with a bit of my own twist to the classic...crispy rice baked with blue cheesy goodness and savoury chicken and peas. Try making this! So satisfying...
MUSHROOM AND ARUGULA BARLEY RISOTTO
Risotto is a classic dish known for being creamy and hearty yet elegant and refined. Barley is a perfect substitute for arborio rice and is served the exact same way. While it does get creamy on it's own with the usual risotto cooking method, I like to help it along with a nice dollop of creme fraiche right at the end. In this recipe, I used arugula, but you can use any greens you have. Enjoy!
HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES
Risotto is hearty and rich and this recipe will not disappoint. Bold and flavourful mustard and horseradish incorporated into the rice and topped with savoury and tangy tomatoes. Really nice balance. I like to shave fresh parmesan and lemon zest over the whole thing.
SAFFRON RISOTTO WITH ROASTED FENNEL AND SPICY MUSSELS IN TOMATO SAUCE
This is a classic combination, and a great way to infuse summer in Spain into your winter. Saffron is the most expensive spice in the world. It is tasty and adds a vibrant sunshine colour to whatever you're cooking. which is why I chose to use it with this risotto.