Buckwheat & Millet Chicken & Veg Risotto

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)


The most versatile bolognaise sauce ever!

This is a regular make in our house as it has so many uses and I always have a few tupperware containers of it in the freezer in 2 little people portions for quick lunches/dinners.

You can use it as humble spag bol sauce, Shepard’s pies, tacos, burritos, jacket potatoes, serve with rice, etc etc

I get asked quite often what my recipe is so here it is based very loosely on the Ragu recipe/method in the Thermomix EDC.

400 – 500g of chicken breast cut into cubes
(slightly frozen is best) and then on turbo for a few pulses till you get a mince like consistency (you can use less mince and bulk with lentils as per tip below*)

1 onion quartered
2 cloves garlic
1 organic carrot roughly chopped (SKIN ON)
1 organic zucchini roughly chopped
2 bottles of Pasatta (700ml bottles I use – check ingredients to make sure no additives should just be tomatoes and salt)
Pink salt & pepper to taste, dried oregano
30g of EVO (extra virgin olive oil)
* 1/2 can of organic lentils (optional – can use this to bulk out the meal if you don’t have much mince) and is a great way to get reluctant legume eaters eating lentils!

1. Place onion, garlic, carrot, zucchini (and really whatever other vegetable you like) in TM bowl and chop for 5 seconds on speed 6.

2. Add oil and saute 3 mins 30 seconds at 100 deg speed 1

3. Add mince and cook for 8 – 9 mins on Varoma reverse speed soft. Once timer goes off give it a quick stir to break up the mince as it tends to bunch up

4. Add 2 bottles of passata, salt, pepper and oregano to taste and if using lentils add.

5. Cook for 15 mins Varoma reverse speed soft and leave the MC in lid on a inclined position as the sauce does spit as you are using the machine at it’s full capacity.

This makes 1 thermoserver full of sauce, you can freeze in smaller batches for quick dinners/lunches or use it to make other dishes such as Shepard’s pie of which I add a couple of cups of cooked frozen peas/carrots with the sauce and then make a batch of EDC dairy free potato (or a mix of potato/sweet potato mash) and put in the oven for about 30 mins till bubbling (you can add cheese on top if you are not dairy free)

Tuna or Salmon Risotto (Thermomix)

This is one of the boys most favourite dishes, it’s also great for sneaking in veggies and it’s so quick and easy it’s often my “go to meal” when I’ve been out all day and come home and have to have dinner made in a hurry! Now for non Thermomix owners your probably thinking risotto – quick and easy??? She is crazy! but that is one of the many brilliant things the Thermomix does, no stir risotto and also can do them completely dairy free which is not only great of allergies but also your waistline!
This version is cheap, easy and tasty filling meal using stuff you normally have in the pantry, fridge and freezer and it feeds the masses as it makes so much with just a few simple ingredients.

Tuna Risotto

1 onion (quartered)
1 garlic clove
1 carrot roughly chopped
1 zucchini roughly chopped
Seasoning – Pepper
180 g aborio rice
370 mls water + 1 tblsp Veggie Stock Concentrate
400g diced tomatoes (tinned or fresh)
190 – 200 g of tuna (I used in oil drained but you can use in springwater, I find the oil gives it a bit more flavour) or canned wild alaskan salmon in springwater
2 tbls parsley chopped
4 tblsp frozen peas
15g oil for sauté
1. Chopped parsley in TMX spd 5 for 2 – 3 seconds – set aside in bowl
2. Add onion, garlic, carrot & zucchini into TMX bowl and chop for 5 seconds speed 7
3. Add oil and salt /pepper if using and sauté on 100 2 mins speed 1
4. Insert butterfly, Add remaining ingredients’ (expect frozen peas) and cook for 20 mins at 100 deg on reverse speed soft. 5 mins before cooked add frozen peas.
5. Optional stir through grated parmesan cheese (if not dairy free) and squeeze fresh lemon juice over the top.

Tuna risotto