Cremy Rice and Nettle

1 comment

I forget that I have a freezer for ages… and everything that’s inside!
Yesterday I found (amongst boxes of frozen legumes) some puréed nettles I did a month ago, in huge quantities … and I decided to use it with a nice and creamy risotto.

I suggest you the ingredients of my nettle “purée”… if someone had already done and preserved it, like I did… that’s even better!

Ingredients:
(seves 2)
2 cups of brown rice (I about a cup each)
a lot of nice nettles (haven’t weighed them!)
1 onion
1 stalk of celery
extra virgin olive oil
salt
cooking soy cream
walnuts to taste, to garnish

Method:
Soak the rice for half an hour (it’s a suggestion I found in some macrobiotic cookbooks), then cook it in salted water (I used a pressure cooker) and drain it.
Meanwhile, prepare the nettle puree: in a little oil, fry the onion, thinly sliced, add the celery, chopped into small pieces, and nettle leaves, previously washed (absolutely with rubber gloves !!!!) and well drained.
Add a little water, a little at a time as it dries, until everything is well cooked… is still takes a very short time.
Purée it well with a hand blender, must be very thick.
Pour the purée in a pan, add the rice and heat, adding soya cream at your will … serve hot.
Enjoy your meal!

Chef: francesca g. from VeganBlog

  1. EleonoraNW3 13 July 2011 at 05:59

    I love nettle! This must be so good. I like the idea of puréeing it, I should give it a try



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