Easy Spinach Buckwheat Risotto
Spinach Buckwheat Risotto
(adapted from ascensionkitchen.com)
This is the third (and final for now) of my top-three current favorite inspirational incredible meals. This one tops the list because it's delicious, nutritious, and incredible EASY to prepare. Minus the soaking time, you'll have this on the table in under 30 minutes...seriously.
The nutritional benefits of this ancient, gluten-free grain are outstanding. Buckwheat is one of my favorite grains because it's rich in easy-to-digest protein - containing 9 essential amino acids - loaded with vitamins and minerals including iron, magnesium, manganese, copper, zinc and phosphorus. Not only that, buckwheat groats contain free-radical fighting antioxidants, including flavonoids, that help maintain healthy blood pressure, lower cholesterol, maintain digestive health, and much more...it won't take you long to fall in love with these little beauts...so give this one a go!
1 cup buckwheat, soaked in water for 3 hours
1 ½ - 2 cups mineral (vegetable) broth, heated
1 Tbsp coconut oil
1 large yellow onion, chopped
5 cloves garlic, minced (can sub w/black garlic for a more subtle flavor)
1 tsp fresh thyme, chopped finely
large handful fresh basil, leaves rolled and sliced thinly
1-2 Tbsp coconut cream (from the top part of a can of whole coconut milk)
2 Tbsp nutritional yeast
4 cups packed organic spinach, washed and stems removed, and roughly chopped
½ cup almond milk
Pink (Himalayan) salt and freshly ground black pepper to taste
Shaved pistachio nuts, for serving
Lemon zest, for garnish
Thyme sprigs, for garnish
1) After soaking, drain and rinse buckwheat groats.
2) Heat the oil in a saute pan. When hot, add the onion and cook, stirring frequently, until translucent. Add the garlic and buckwheat and cook for another 1-2 minutes. Add the nutritional yeast and mineral (vegetable) broth, stir to combine and cook uncovered over medium heat until the buckwheat has absorbed the broth.
3) Combine spinach, basil and ½ cup (or more) of almond milk (or nut milk of choice), in a blender and mix until smooth, packing down spinach as needed.
4) Add spinach-basil mixture and coconut cream to pan and stir to combine. Cook until liquid is mostly absorbed and buckwheat is tender.
5) Remove from heat, add salt and pepper, adjust seasonings as needed. Serve topped with pistachio shavings, lemon zest, and thyme sprigs.
6) To reheat any leftovers, you will likely need to add a little water for consistency.