Tuesday, 20 May 2008

A trip to Eastern Europe

No, not in real life. Though I don't know how much a vegan would find to eat behind the old iron curtain. I'm sure it would be do-able but without language would be very tricky. Yay to anyone who has travelled to less than vegan friendly climes.

No, this is about food, and a mix and match type of creation that came about in our house last night. I love beets (beetroot as I grew up knowing it) and I love risotto. I have made something similar when I made a Roasted Root Vege Risotto, as one of my veggies were beets, but this time I thought to make a variation of my Buckwheat Risotto, with beets in it, and use some Eastern European type flavourings to round it all off. It worked quite well, a hearty, filling, heavy-ish peasant type dish. I liked it, but then as I said, I like beets and I like risotto.
Eastern European Risotto
Serves 4

3 Beets – peeled, cut into 1cm cubes
1 t crushed Fennel Seeds
1 T Olive Oil*
1 T Maple Syrup
2 T Balsamic Vinegar
6 cloves garlic – unpeeled, 1 end sliced off

½ C Red Wine
2 cloves Garlic – finely chopped
1 Onion – ½ finely chopped, ½ finely sliced
½ C raw Buckwheat
½ C Risotto Rice
1 t Tarragon
1 t dried Parsley
½ t crushed Fennel Seeds
2 ½ - 2 ¾ C Vegetable Stock

Preheat oven to 400F. Toss first 6 ingredients together and roast for about 60 minutes until well tender. (*You can omit the olive oil, but will need to add splashes of stock or water during cooking to ensure the beets don’t stick.)
Remove beets and garlic from roasting pan, finely chop the garlic. Deglaze the pan with the red wine.
In a large-ish pot over medium heat, sauté the onions and garlic (roasted and not) for about 10 minutes, until soft. Add the buckwheat, rice and herbs, stir to combine. Add in the red wine you used to deglaze the roasting pan and cook until absorbed.
At this point proceed with cooking risotto style. Add ½ C stock at a time and cook until absorbed before adding the next lot of stock. Stir well with each addition but not during absorption. With the last addition of stock add in the beets also.Cover and stand for 10 minutes prior to serving, perhaps with some dark crusty rye bread.

1 comment:

aTxVegn said...

Thanks for visiting my blog! Sadly I'm not a fan of beets nor fennel, but I will say your bbq sauce recipes look great!