Ancient Grains Risotto

• Produce

  • 3 cloves Garlic
  • 1 tsp Herbs de provence
  • 2 1/2 cups Mushrooms

• Canned Goods

  • 3 cups Stock

• Pasta & Grains

  • 1 cup Buckwheat groats
  • 1/2 cup Millet

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 1 Goat cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

• Other

  • ¼ cup / 50g amaranth

Found on naturalfitfoodie.com

Description

Ingredients

• 1 cup / 160g buckwheat groats
• ½ cup / 100g millet
• ¼ cup / 50g amaranth
• ½ cup white wine
• 3 cups stock, warm
• 2 ½ cups / 200g sliced mushrooms
• 3 cloves garlic, minced
• 1 teaspoon herbs de provence
• 2 tablespoons coconut oil
• salt and pepper to taste
• grated goat cheese for garnish

Directions

• Warm 1 tablespoon coconut oil in a cast iron skillet over medium heat.
• Add mushrooms to the skillet together with garlic and herbs de provence.
• Cook mushrooms until they have released all of their liquid.
• Remove from the skillet and set aside.
• Add the other tablespoon of coconut oil to the skillet and when warmed through add the amaranth, buckwheat and millet. Cook for a couple of minutes then add white wine.
• When the white wine has been totally absorbed add stock ½ cup at a time. Making sure it’s totally absorbed before adding more.
• After the addition of all of the stock the grains should be tender. If not add a bit more.
• Remove the skillet from the heat and serve topped with mushrooms and a sprinkling of grated goat’s cheese.