Buckwheat & Millet Chicken & Veg Risotto

This is a rice free variation of my tuna/salmon risotto now that Master 2 is rice free based on his recent IGg blood test results where rice came up as a large irritant.

I used buckwheat and millet which had been soaked for 2-3 hours in filtered water (all up 200g of “grains”) and it resulted in a very tasty super healthy dish that the boys didn’t even notice was any different!

Below is the ingredients /method and of course you could make this just veggies/more veg, use fish/tuna/salmon or chicken like I did today.

1 onion quartered

1 garlic clove

1 organic carrot roughly chopped (leave skin on!)

1 organic zucchini roughly chopped

15g EVO (Extra virgin olive oil) for sauté

100g pre soaked organic raw buckwheat

100g pre soaked organic millet (if you can't find Millet use all buckwheat)

370 mls of water + 1 tablespoon of Veggie Stock concentrate (from the EDC)

400g of diced tomatoes (tinned or fresh, if using tinned look for BPA free brands)

200 - 300g of diced free range or organic chicken breast

( You could of course add mushrooms, peas, broccoli etc but we are keeping things quite simple here whilst in elimination mode).

1.  Chop onion, garlic, carrot, zucchini in the TMX bowl for 5 seconds speed 

  2.   Add oil and sauté on 100 speed 1 for 3 mins

   3. Insert butterfly. Add remaining ingredients and cook for 20 mins 100 deg on reverse speed soft.  Check buckwheat/millet are fully cooked (sort of like rice/pasta serve al dente as it continues to cook in the thermoserver as it rests.

   4. Pan fry 200 – 300 g of diced chicken in EVO and add to thermoserver to rest with risotto. 

(you could steam it in the varoma whilst the risotto cooks for a all in one meal but we prefer it pan fried)

Tri coloured Quinoa served with honey mustard basted chicken, roasted sweet potato & "just" steamed green beans

This was a bit of a let see what I could come up with sort of dinner so the measurements are a little rough so do play around with the amounts based on how many hungry mouths you have to feed! 

It served the boys and I for dinner (hubby wasn't home so he missed out!) so for a family would need to be at least doubled.

What you will need

1 cup (or more) of Tri coloured Quinoa (uncooked). 

To cook in the Thermomix either soak in filtered water for 1 hour or rinse and rub very well and place 900g of water in the Thermomix bowl and put the Quinoa in the basket and cook for 20 mins (check to make sure it's translucent) Varoma speed 2 - 3. Set aside in Thermoserver to keep warm.

If you don't have a Thermomix you can still cook your quinoa on the stove top in a pot (roughly the same time frame).

Remaining Ingrediants

2 medium sweet potatoes - cut up into diced pieces and oven roasted in EVO or coconut oil sprinkled with dried oregano, 200 deg fan forced oven for about 15 - 20 mins. You could use pumpkin if you prefer.

Handful of green beans (top/tailed) - you can steam these in the Varoma whilst doing the quinoa or quickly on the stove top in a steamer pot/pan for literally a few mins you still want them crunchy. Cut up into smaller pieces and set aside in thermoserver. 

1 large double chicken breast (if feeding a few people, I only used a small piece that I had).

Now you can marinade the chicken (or pork or salmon if you wish to use) in the below mixture in the fridge for awhile (will give the dish loads more flavour or you can baste the chicken as you pan fry it) or you could even try steaming it marinated in the Varoma.

1 tblsp Dijon mustard (make sure it's GF and isn't filled with nasties)

1 tblsp of Wholegrain mustard (as above)

1 to 2 tblsp organic honey 

1 tblsp apple cider vinegar

Mix together an baste on chicken or marinade chicken for at least an hour or two if time permits.

Pan fry chicken in a little EVO and slice up and put in Thermoserver and mix with all the other ingredients for a quick and easy light dinner, lunch or side salad!