Last Updated on
Turn back the hands of time and savour this ancient grains risotto. It’s a nourishing hearty dish you’re sure to enjoy!
What’s the deal with ancient grains?
Ancient grains date back thousands of years and have remained practically unchanged since their origin. They are free of hybridization and GMO (Genetically Modified Organism) manipulation so we can safely say they remain just as nature designed them.
Hi! Need help fixing your period?
See how you can easily fix pain & PMS with the right foods
Ancient grains may have faded in popularity as their hybrid modern cousins wheat and corn produce much higher yields and profits, but thankfully they seem to be making a ‘comeback’ .
Ancient grains are nutrient dense, high in protein and chock full of fiber, phytonutrients, vitamins and minerals. Besides their nutritional profile I enjoy cooking with ancient grains for their flexibility and flavour.
List of Ancient Grains
This is not a complete list of “ancient” grains but the category includes:
Of these amaranth, buckwheat, millet, teff and quinoa are naturally gluten free.
For this risotto I chose to combine 3 of my favourite ancient grains; amaranth, buckwheat and millet. Each grain having its own health benefits.
When combined with mushrooms and a bit of spices this dish is a complete meal. Might I suggest you try this Ancient Grains Risotto on Meatless Monday?
Here are some more Ancient Grains recipes for you to try!
Please share this post to give your family and friends a chance to try out the recipe too.
Please PIN this one..:)
Ancient Grains Risotto
- 1 cup buckwheat groats
- ½ cup millet
- ¼ cup amaranth
- ½ cup white wine
- 3 cups stock warm
- 2 ½ cups sliced mushrooms
- 3 cloves garlic minced
- 1 teaspoon herbs de provence
- 2 tablespoons coconut oil
- salt and pepper to taste
- grated goat cheese for garnish
- Warm 1 tablespoon coconut oil in a cast iron skillet over medium heat.
- Add mushrooms to the skillet together with garlic and herbs de provence.
- Cook mushrooms until they have released all of their liquid.
- Remove from the skillet and set aside.
- Add the other tablespoon of coconut oil to the skillet and when warmed through add the amaranth, buckwheat and millet. Cook for a couple of minutes then add white wine.
- When the white wine has been totally absorbed add stock ½ cup at a time. Making sure it’s totally absorbed before adding more.
- After the addition of all of the stock the grains should be tender. If not add a bit more.
- Remove the skillet from the heat and serve topped with mushrooms and a sprinkling of grated goat’s cheese.