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Sundried Tomato And Olive Risotto

To reconstitute sundried tomatoes, pour boiling water to cover tomatoes in a heat safe dish. Allow them to sit for 30 minutes, then drain and chop. Set aside. Dice onion and mince garlic. Set those veggies aside as well. Set up a saucepan and fill with 5-6 cups water (or a combination of water and vegetable/chicken stock if desired). Set that on a burner and put on low heat to get water simmer. . .

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Servings: 4

Prep Time: 00:30

Cook Time: 00:50

Main Ingredients

1/2 cup sundried tomatoes, reconstituted, drained, and chopped

1/2 large white onion, diced

1 1/2 tbsp coconut oil

1 large garlic clove, minced

1 cup

5 - 6 cups water or vegetable stock

himalayan sea salt, to taste

ground black pepper, to taste

1 1/2 tsp dried basil, divided

2 tbsp sliced black olives, drained

2 tbsp nutritional yeast

Preparation

1To reconstitute sundried tomatoes, pour boiling water to cover tomatoes in a heat safe dish. Allow them to sit for 30 minutes, then drain and chop. Set aside.

2Dice onion and mince garlic. Set those veggies aside as well.

3Set up a saucepan and fill with 5-6 cups water (or a combination of water and vegetable/chicken stock if desired). Set that on a burner and put on low heat to get water simmering.

4In a large skillet, melt coconut oil. Add in onions, salt, and pepper. Allow onions to cook 4-6 minutes until onions are translucent and slightly golden brown on the edges.

5Next, add in garlic, chopped tomatoes, and 3/4 tsp of dried basil. Combine and allow garlic to become fragrant.

6Add in 1 cup of rice and stir, allowing rice grains to toast and get coated in oil.

7Pour in 1 cup of water/stock combination and stir to combine. Continue to stir until grains have begun to soak up liquid. Then, add in water/stock combo in 1/2 cup increments until rice is thoroughly cooked through, usually about 30 or so minutes. Stirring is very necessary with this dish, so stay close to your pan and stir frequently!

8Once rice has cooked (cooking time will vary based on temperature of stovetop, rice used, and even humidity/temps outside), to serve, add in black olives, rest of the dried basil (3/4 tsp), and the 2 tbsp nutritional yeast. Stir.

9Serve with a side of salad and roasted veggies. Enjoy!

Additional Notes

I used the water from the reconstituted sundried tomatoes as part of my veggie stock to cook the rice. I also had leftover veggie broth (about 1 cup) I used in combination with the tomato water and regular water to make up the 5-6 cups.

Water amounts will vary based on the temperature of your stove and what rice you use. I used short grain brown rice and I fount it took a bit longer to get it creamy like arborio rice.

Reviews: 0

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