Spelt rabbit “risotto” with green vegetables

Mains | May 18, 2015 | By

We’ve all heard at least once before how white rice is bad for our figure and how along with white bread, white potatoes, sugar, etc. we should be avoiding it if we ever want to see those abs we all (secretly) dream about. One alternative to white rice is brown rice, the other could most definitely be spelt. Spelt is filled with nutrients, helps regulate our metabolism, improves our immune system and much more. It is therefore a great alternative to white and brown rice when making a risotto and doesn’t take much longer to cook.

Spelt is, however, not the only beneficial ingredient in this dish. Rabbit meat is one of the best white meats available on the market today, it has a high percentage of easily digestible protein and contains the least amount of fat among all the other available meats. Last but not least, asparagus is loaded with nutrients and antioxidants, it it may help our brains fight cognitive decline and serves as a natural diuretic. So now that I’ve convinced you that this is a great dish to make, let’s see how easily you can make it.

Ingredients:

olive oil or butter

150 – 200 g rabbit meat (sliced into small chunks)

1/2 leek stem (finely chopped)

3 asparagus

1/3 medium zucchini

50 g spelt

spices (salt, thyme, pepper)

1 tsp sour cream (for serving)

Instructions:

1. Heat a non-stick pan with some olive oil or butter. Add in the chopped leek and cook it like you would cook onions before adding in the meat.

2. Add the rabbit meat into the pan and season it with salt. Give it a quick cook on all sides before adding spelt. Toss the spelt around the pan a little so that it is all nicely covered in oil before adding a generous amount of water. Add some thyme, lower the heat to medium and cover the pan. Let the “risotto” cook for about 20 – 30 minutes. Make sure you check up on it from time to time and add a little boiling water at a time if necessary.

3. In the meantime wash the asparagus and zucchini and slice the into even sized pieces. Heat a small pan with some olive oil and bake the asparagus and zucchini quickly so they turn a little brown but still remain crunchy. Season them with salt.

4. Just before you think your “risotto” is done, transfer the vegetables to the “risotto” pan and give it a quick whisk. Throw in a small knob of butter and mix until it melts. Serve immediately with some sour cream.

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