This is a rice free variation of my tuna/salmon risotto now that Master 2 is rice free based on his recent IGg blood test results where rice came up as a large irritant.
I used buckwheat and millet which had been soaked for 2-3 hours in filtered water (all up 200g of “grains”) and it resulted in a very tasty super healthy dish that the boys didn’t even notice was any different!
Below is the ingredients /method and of course you could make this just veggies/more veg, use fish/tuna/salmon or chicken like I did today.
1 onion quartered
1 garlic clove
1 organic carrot roughly chopped (leave skin on!)
1 organic zucchini roughly chopped
15g EVO (Extra virgin olive oil) for sauté
100g pre soaked organic raw buckwheat
100g pre soaked organic millet (if you can’t find Millet use all buckwheat)
370 mls of water + 1 tablespoon of Veggie Stock concentrate (from the EDC)
400g of diced tomatoes (tinned or fresh, if using tinned look for BPA free brands)
200 – 300g of diced free range or organic chicken breast
( You could of course add mushrooms, peas, broccoli etc but we are keeping things quite simple here whilst in elimination mode).
1. Chop onion, garlic, carrot, zucchini in the TMX bowl for 5 seconds speed
2. Add oil and sauté on 100 speed 1 for 3 mins
3. Insert butterfly. Add remaining ingredients and cook for 20 mins 100 deg on reverse speed soft. Check buckwheat/millet are fully cooked (sort of like rice/pasta serve al dente as it continues to cook in the thermoserver as it rests.
4. Pan fry 200 – 300 g of diced chicken in EVO and add to thermoserver to rest with risotto.
(you could steam it in the varoma whilst the risotto cooks for a all in one meal but we prefer it pan fried)