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GF Vegan Mushroom Buckwheat Risotto

29/8/2016

2 Comments

 
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It's about time I posted up a recipe! I've been cooking since baby Estell arrived but I haven't been posting them up so tonight Nick looked after her while I managed to blog this. Risotto is such a warming comfort food but it's often ladened with cream and cheese, so I use buckwheat groats to make a healthier alternative and loaded it with assorted mushrooms. Since we've discovered buckwheat it makes a regular appearance in my recipes as it's just so versatile and easy to cook with. 
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Buckwheat is a great gluten free alternative, being a fruit seed rather than grain. Being high in manganese, magnesium and fiber. With a GI Index of 54, it lowers blood sugars more slowly than wheat or grain products, aiding in the management of diabetes and helps reduce high blood pressure and high cholesterol. It's very versatile ingredient, being a wonderful alternative to both wheat and grains.

I often use it as a replacement for rice. I also add it into soups and porridge, or ground the groats to make flour. Some areas of China use it as a stable item in their diet. This easy risotto is the perfect way to use this grain. For the mushrooms I used an assorted of button and shimeji, but any fragrant and earthy mushrooms like porcini or shiitake will add to this dish. If you can't find mushroom stock then omit it, it just adds that extra depth to the dish. 


GF Vegan Mushroom Buckwheat Risotto


2 cups assorted mushrooms
1 onion
2 cloves garlic
2 TBS olive oil
1 stem spring onion
1 1/2 cup buckwheat groat
1 cup vegetable stock
1/2 cup water
1/2 cup coconut cream
1 TBS mushroom stock powder
2 TBS apple cider vinegar
3 TBS nutritional yeast
1/2 tsp thyme

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1. Dice up the onions, garlic, mushrooms and spring onion

2. In a pot heat up the oil, then add the garlic and onions

3. Sauté and cover for about 5 mins until it's soft and fragrant 

4. Add in the spring onion and mushroom

5. Sauté for another 5 mins, add a little water if needed to prevent it drying up

​6. Add in the buckwheat groats. Stir and 'toast' them in the pot for about 3 - 4 mins. This will help bring out the nutty flavour by dry cooking them

7. Add in the rest of the ingredients and bring to a boil. Turn to a med heat and simmer for 20 mins until most of the liquid have dried up. A little will add softness in the dish


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2 Comments
Kat
13/9/2016 03:08:28 pm

Oh my goodness Binny, this recipe is changing my life! Being of Russian descent, buckwheat often creeps in into my diet, so this is a new spin on the old favourite. I shared your recipe with my parents and they too were super excited by how we can enjoy buckwheat even more often!! Thanks!
Hope you've been keeping well.

Kat

Reply
Binny
13/9/2016 09:35:04 pm

Hi Kat

Thanks so much for your comment, I'm glad you enjoyed the recipe. Actually I've been using buckwheat a lot lately, especially since it's Winter here. I add it into soups all the time. I've just been too lazy to write up a blog as my new baby is taking up so much of my time!

Your comment has inspired me to write up some recipes, so keep an eye out soon for some more buckwheat recipes! xx

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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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