Savory Rice Risotto

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This rice is cooked until it is fluffy but still a bit creamy and soupy, almost with the consistency of a risotto. It is incredibly tasty. Enjoy!

1 1/2 cups brown rice
1 cup green split peas
1/2 cup sweet red peppers
1/4 cup sweet green pepper
1/4 cup raw almonds
1 1/2 sweet paprika powder
1/2 medium red onion
1/2 tsp. garlic powder (or 1 mashed clove)
1 tsp. vegan chicken-style seasoning
Salt to taste
1 medium tomato
1 1/2 Tbsp. olive oil
1 cup water

Pour water into a food processor or blender and add the onion, the tomato, the peppers and the almonds until you have a cream.
In a pot, put the brown rice and the split peas, barely covering them with water, add the cream you just processed, and mix well. Cook, covered, until the rice has absorbed most of the liquid and is fluffy and juicy, almost like a risotto.
When you serve it, place it on a bed of steamed cabbage or raw lettuce and garnish with your favorite steamed vegetables.

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Kimmythevegan said...

Oh how lovely sounding! And so pretty with the veggies =) I've only made risotto once and found it a little bland and boring, but I love the sound of yours! Thank you so much for sharing this at Healthy Vegan Fridays - it's going to be featured this week.
I'm pinning & sharing!

Craftybegonia said...

You are most welcome +Kimmythevegan, this one is savory, I promise you! You can also make it with lentils. Enjoy!

Anonymous said...

This looks absolutely delicious! I haven't made risotto in ages but I might need to change that. :)

Craftybegonia said...

Thank you +courtneyscookbook, it is VERY tasty, enjoy!