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Gluten free quinoa risotto

Published 31 October, 2006

I'm not sure if it's accurate to call this a quinoa risotto, but it's kinda like one, so what the heck.

Quinoa is a mile ahead of rice when it comes to nutritional value, and I reckon the taste and texture are pretty good too.

So here goes...

Gluten free bacon and leek quinoa risotto

1 large or 2 medium leeks, halved and sliced
3 cloves garlic
6 rashers dry cure bacon, or lardons
400 g quinoa grain
Ground black pepper
8 fresh sage leaves
Couple sprigs fresh thyme
Olive oil

Fry the bacon in a little olive oil until browned. Turn the heat down and add the leek, herbs and garlic, add a little more oil if needed then fry gently for 10-15 minutes. Pour in the quinoa and cover with boiling water from the kettle. Keep adding water until the quinoa is cooked (about 15 mins), then cover and leave to stand for 5 minutes. You should leave enough moisture in the mix such that it is moist and loose after standing.

Grind a little fresh pepper in and there you have it. A gluten free risotto with highly nutritious quinoa.

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