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January 04, 2016
Happy New Year -- and I hope some of caught the PBS version of Michael Pollan's In Defense of Food which aired on December 30th. The participants in the film were asked to contribute recipes that support Michael's maxim "Eat food. Not too much. Mostly plants" so I gave them my recipe for pressure-cooker risotto. Here it is -- as on http://www.pbs.org/food/
"Ever since I learned that one can make risotto in the pressure cooker -- in just 7 minutes, this has been my favorite go-to recipe for a quick, luxurious meal. It can be varied endlessly, depending on what vegetables or mushrooms are handy and never fails to impress. I make a high Omega-3 version of risotto, of course, by using either canola oil to saute the rice or by adding a tablespoon of golden flaxseed meal at the end (at the same time as the parmesan and cream). Both methods produce a creamy,delicious risotto with a healthy balance of essential fats. You'll be lucky to have any leftovers." - Susan AllportThis recipe appears on courtesy of Susan Allport, author of The Queen of Fats: Why Omega-3s were removed from the Western Diet and what we can do to replace them (University of California Press, 2006).
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