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Jolly Risotto


1 tablespoon of coconut oil

1 small yellow or red onion

1/2 teaspoon of turmeric

2 red horn peppers

1 zucchini

200 grams of chickpeas

1 cup of brown rice

Little bit of basil, mint, pepper and coarse, unrefined sea salt

1 teaspoon of ground linseeds




On coconut oil fry finely chopped onion and turmeric. Add sliced ​​zucchini and red pepper. After around 5 minutes, add brown rice and water. The water should cover the ingredients and don't forget to cover the pan. After about 10 minutes add spices (basil, mint, pepper and salt), if you have fresh basil and mint then add them during the last few minutes of cooking. After you added spices, mix all together. At the end you should also add chickpeas (which were previously boiled in salt water with a bay leaf) and at the very end add ground flax seeds. Also, you can sprinkle ground flax over the risotto once you serve it.

This meal is prepared quickly. In just 30 minutes you can have a quick healthy lunch without much hassle. Personally I like the rice little bit al dente because I do not like it soft or overcooked. I know that taste vary so if you prefer softer rice feel free to cook it a little bit longer. Chickpeas can be cooked the day before because it takes longer to soak and cook them, unless you have a pressure cooker. You can cook it in a greater amount and store in the refrigerator and use within the next few days or even freeze it. With the risotto you can also make a salad of your choice. My favorite is crystal salad with olive oil, lemon and finely chopped garlic.

Prepared by Mirjana Dajović and posted with her kind permission.

Photo: Mirjana Dajović

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