I like to make healthy food in quantities that go beyond one meal. This provides my family with healthy options when one of us is hungry and needs food…NOW! Rather than turn to snack food and processed food, we can turn to the real food that is premade in the refrigerator! Leftovers are also great to pack for lunches! Having a nutritious lunch allows my husband and me to have the energy to workout after school…and for me to teach my yoga and fitness classes!
Sorghum Risotto is a great recipe for a YogaLean lifestyle. It is a healthy makeover of a traditional comfort food. The time you spend cooking it once can be saved other times when you warm it up. You will be happy you made a large batch so you have something nutritious to eat when you are hungry!
My VEGETARIAN RISOTTO is a take on the traditional risotto. I substituted a protein, (Bob’s Red Mill) Sorghum, for the Arborio Rice. The great thing about a RISOTTO…it can be customized! It is a great way to use up vegetables left in the refrigerator! Sorghum reminds me of barley in texture and flavor.
Sorghum Risotto
Serves 2
Cook Time: From start to finish if sorghum is pre-made 30 minutes
Pre-cooking sorghum saves 45 minutes
Ingredients
– 4-6 cloves of garlic (depends on size)
– 1 shallot or HALF a red or yellow onion
– 2 stalks of celery
– HALF a red, yellow, and orange bell pepper
– 6 basil leaves or 2 -3 teaspoons of dried basil
– 2 cups of cooked sorghum
– 1 cup of liquid (vegetable broth – low sodium is best)
– Olive oil
– 1 cup of grated Parmesan or Italian cheese blend
Options:
– For liquid use water, vegetable broth, chicken broth, or vegetable broth
– Add small cubes of chicken
– Substitute other vegetables for the peppers (onion and asparagus, leeks and broccoli, cauliflower and carrots, beet green stems, chard stems, and sweet potatoes)
– Use non-dairy cheese for real cheese to make vegan
Instructions:
1. Chop garlic, onion, and celery into small pieces and sauté in 3 TBSP olive oil in a large pot
2. As onions or shallot becomes translucent, add the sorghum to coat it with the oil – stir for about 1 minute.
3. Add the broth and bring to a boil.
4. While the liquid is boiling, chop the vegetables and add to the pot.
5. When the liquid is nearly absorbed, add the basil and cheese. Stir until combined and liquid is absorbed.
6. Cover and let rest for 5 minutes. Serve or, once cool, put in an airtight container in the refrigerator.
Then enjoy with salad and a gluten free roll!
My name is Rene’ MacVay and I am an E-RYT 200 (RYT 500 should be done in 2015). During the day I teach high school English, Speech, and AP Art History and in the afternoons and evenings I teach yoga, pilates, and personal train. My hobbies include reading and cooking. I love reading as I either gain knowledge or am transported to another time and place! I love cooking for the artistry and the creativity it allows me to express.
Follow my cooking adventures on my blog, http://
