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Grains: Garden Risotto

Source of Recipe

Dr. Gabe Mirkin's Good Food Book


List of Ingredients

1 cup baby carrots, cut in 1/4" slices
2 shallots, chopped
1 cup prepared bouillon, low sodium
pinch cayenne, or to taste
1/2 pound asparagus, cut in 1/2" pieces
1/2 cup frozen peas
1 small yellow squash, cut in 1/2" cubes
2 cups cooked oat groats, barley, or other whole grain of your choice
2 cups slivered fresh spinach leaves
1/2 cup slivered fresh basil leaves


Recipe

(To sliver the spinach and basil, take a handful of the leaves, roll them up and slice crosswise into thin shreds, about 1/8" - 1/4" wide). Combine the carrots, shallots, bouillon and cayenne in a pot. Bring to a boil, reduce the heat and simmer, covered, about 5 minutes or until the carrots are just tender. Add the asparagus, peas and squash; return the liquid to a boil, then reduce the heat and simmer until the asparagus is just tender, 3-5 minutes more. Stir in the whole grains, spinach and basil, and heat through. Note: to make plan friendly, omit the peas.