Wednesday, September 9, 2009

Mexican Risotto - Take 2 (Even Healthier)

I was tickled with excitement when Penina, a friend of a friend who also blogs about food, in a more healthy-lifestyle sense made my Mexican Risotto. She amended the recipe to her tastes, using brown rice instead of white and adding black beans. She's a vegetarian and even though she ended up using turkey sausage (her boyfriend is a carnivore) she cooked the sausage and the beans in a slow cooker to give the beans more flavor--clever idea!

Here is her version, which appeals to a veggie's palate. If you'd like to get other ideas about food, cooking, nutrition and healthy living, check out her great site: Feed Your Roots.


1 cup of brown rice, cooked

2 husks of organic corn, boiled, cooled and then separated from the husks with a knife (if you are short on time, canned corn will work too)

1/4 cup of onions, chopped

1 clove of garlic, minced

3 pieces of organic turkey or chicken sausage, grilled and sliced into 1/2″ pieces (I recommend cajun-flavored)

2 tbs of fresh cilantro, chopped

1/2 cup black beans, cooked

1 tbs of olive oil

Salt and pepper to taste

Fresh lime juice to taste (I used the juice of 1/2 lime)


Water sautee onions and garlic about 7-10 minutes or until golden brown and aromatic. Add to cooked rice and stir gently. Add the corn, sausage, beans, cilantro and lime juice to the rice mixture and season with salt and pepper. Adjust seasoning according to your liking. Spoon some
guacamole on top and you’re all set!

Here's my original recipe for the
risotto and the guacamole just for reference. Enjoy!

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