Vegan Cherry Tomato Brown Rice and Buckwheat Risotto
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Savoury
Serves: 3-4
Ingredients
  • 1 cup precooked brown rice
  • ½ cup precooked plain buckwheat
  • 1 brown onion
  • 2-3 cloves garlic- crushed
  • 1 punnet cherry tomatoes - roasted
  • ½ cup passata sauce
  • ½ cup liquid veggie stock
  • salt and pepper to taste
  • small handful chopped basil
  • 1 tsp maple syrup (optional)
  • extra virgin olive oil for frying
Method
  1. Half cherry tomatoes and place them cut side up on a baking tray. Drizzle with olive oil and salt and pepper and roast in oven at 200 C for about 15 minutes until soft and blistered.
  2. Dice onion and fry in a little olive oil until translucent add crushed garlic and fry a few more seconds until garlic becomes fragrant.
  3. Add cooked rice and buckwheat to the pan, slowly add a little liquid stock a little at a time, while mixing until the risotto has reached a desired consistency
  4. MIx through the roasted cherry tomatoes
  5. Add a little passata sauce and mix through, add maple syrup to cut some of the acidity and mix again
  6. Finally, mix through chopped basil, adjust seasoning to taste and serve.
  7. Garnish with extra basil and serve with vegan parmesan cheese
Recipe by Talida Voinea at https://talidavoinea.au/vegan-cherry-tomato-brown-rice-and-buckwheat-risotto/