Quinoa Rissotto with Grilled Scapes and Arugula

in

A design student, gardener, holistic nutritionist, and professional chef, Sarah Britton brings a dynamic background to eating in her book, My New Roots: Inspired Plant-Based Recipes for Every Season. A vegetarian cookbook with vegan and gluten-free alternatives, My New Roots is centered around seasonal plant-based and whole food recipes. Britton also provides step-by-step instructions for essential cooking techniques, ranging from preparing dried grains to making ghee.


QUINOA RISOTTO WITH GRILLED SCAPES AND ARUGULA

3 tablespoons of ghee or coconut oil
3 shallots, minced
2 garlic cloves, minced
1 cup quinoa, well rinsed
2 ½ cups vegetable broth, heated
2 ½ ounces grated Pecorino Romano cheese, plus more for garnish if desired (optional)
Fine sea salt and freshly cracked black pepper
About 12 garlic scapes, tough ends trimmed
Cold-pressed olive oil

1. Melt half (1 ½ tbs) of the ghee/coconut oil in a large saucepan over medium heat. Add the shallots and sauté until soft and translucent, about four minutes. Add the garlic and quinoa, stir to coat, and cook for about 1 minute.

2. Pour in the hot broth and bring to a boil. Reduce the heat and simmer, covered, until the quinoa is tender but still slightly raw, 12 to 14 minutes. Fold in the cheese and cook until the quinoa is al dente and the risotto is still brothy. Remove from the heat and fold in the arugula, which will wilt slightly. Season with salt and pepper.

3. Heat a grill or a cast-iron skillet to medium-high heat.

4. Rub the scapes with the remaining ghee/coconut oil (1 ½ tbs) and put them on the hot surface. Grill, turning them once during cooking, until they are tender and slightly charred, 7 to 10 minutes.

5. To assemble, spoon the quinoa onto plates; top with the scapes and more grated cheese if desired. Drizzle with olive oil and sprinkle with plenty of cracked black pepper. Serve hot.

Adapted from My New Roots: Inspired Plant-Based Recipes for Every Season by Sarah Britton

File 2491