The Whole Coconut Cookbook: Vibrant Dairy-Free, Gluten-Free Recipes Featuring Nature's Most Versatile Ingredient by Fraise Nathalie

Author:Fraise, Nathalie [Fraise, Nathalie]
Language: eng
Format: azw3
ISBN: 9781607748052
Publisher: Potter/TenSpeed/Harmony
Published: 2016-01-25T16:00:00+00:00

MUSHROOMS

2 tablespoons coconut oil

1½ pounds mushrooms (any kind), coarsely chopped

3 cloves garlic, minced

2 tablespoons lemon juice

½ cup parsley, finely chopped, plus more for garnish

1 teaspoon sea salt

Black pepper

SERVES 4 TO 6

To make the risotto, heat a large sauté pan on medium heat and melt the coconut oil. Add the leek, onion, garlic, and a pinch of salt. Sauté until translucent, stirring occasionally, about 5 minutes. Add the rice and cook, stirring often, until the rice looks pearly, about 5 minutes. Add the kombu. Start adding the broth and the coconut milk, alternating 1 cup at a time. Bring to a boil, then reduce the heat and simmer, stirring often, until the rice is soft, about 45 minutes. Wait until most of the liquid is absorbed before adding more.

About 10 minutes before the rice is done, make the mushrooms. Heat a large sauté pan over medium heat and melt the coconut oil. Add the mushrooms, garlic, and lemon juice. Cook, stirring often, until the mushrooms are soft and cooked, about 5 minutes. Mix in the parsley and salt, and season with black pepper to taste.

When the rice is done, remove the kombu. Mix in 2 teaspoons of salt, the cilantro, and a few grinds of black pepper. Transfer to a serving bowl and top with the mushrooms and extra parsley. Serve immediately.

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