Peanut Risotto
from fishbean

1 large onion, chopped
1 clove of garlic, minced
1 TB peanut oil
1 cup short grain brown rice
1 cup peanuts, roughly chopped
1 1/2 cups mushrooms, sliced
2 1/2 cups boiling water
3/4 cup fresh green beans
1/4 cup raisins
1 tsp dried oregano
2 tsp lemon juice
salt & pepper

Fry the onion & garlic in the oil for 3-4 minutes.

Add the rice & peanuts to toast for 1-2 minutes.

Add the mushrooms and cook for a further 3-4 minutes, then add the boiling water, stir once & simmer for 30 minutes.

Add the beans, raisins, herbs and lemon juice. Season and cook for a further 5-10 minutes.

Serve with lemon wedges and fresh snipped parsley.

Variations: Use this mixture to stuff cabbage, spinach, or vine leaves.

Serves 4

Questions, corrections, recipe submissions? Contact us!

Visit us at The Cafe Allegro Message Board