Einkorn Coconut Curry Risotto from Savor the Best
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Coconut Curry Risotto from Savor the Best
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SERVINGS: 6
Description
A delicious risotto with einkorn instead of rice!
SCALE
Ingredients
- 2 cup Einkorn Berries
- 1 tablespoon Coconut Oil
- 1 Small White Onion Diced
- 2 clove Garlic Minced
- 2 teaspoon Curry Powder
- 1/2 teaspoon Salt
- 1 1/2 cup Light Coconut Milk
- 1 cup Chicken Broth
- 2/3 cup Golden Raisins
- 1 tablespoon Chopped Fresh Basil
- Fresh Basil for Garnis
Instructions
This recipe and photos are courtesy of Dahn and Pat from Savor the Best.
- Place the wheat berries in a bowl, cover with warm water and add 2 teaspoons of apple cider vinegar. Allow to soak for 8 hours or overnight. (If you don’t soak the berries you will need to increase the cooking time by another 20 to 25 minutes).
- Heat a tablespoon of coconut oil in a large saucepan over medium high heat. Add the onion and garlic and sauté until soft.
- Rinse and drain the Einkorn berries then add them to the saucepan. Add the curry powder, salt, coconut milk, chicken broth and raisins. Bring to a boil over high heat then reduce the heat to medium.
- Cook over medium heat for 20 to 25 minutes, stirring occasionally at first then stir frequently as the liquid becomes absorbed.
- Remove from the heat and transfer to a serving dish. Add fresh basil before serving.
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PRODUCTS IN THIS RECIPE
ALL NEW: Organic Einkorn Angel Hair
ALL NEW: Organic Einkorn Linguine
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