Today I made a homemade risotto inspired by the “spanish rice” that I sometimes buy packaged in boxes for a quick meal. I think this is even tastier, just as easy, and it is a geat way to get in your daily organic veggies at an affordable price. Vegetable risotto makes a great side dish to any meal, and even my kids like to eat it. (They especially like it with the feta cheese added, although I admit they do like lots of veggies and they’ve even been known to complain if I made pizza that DIDN’T come with a side of spinach…) I’ll take my blessings where I can get ’em!

What you’ll need:

1 cup organic white long-grain basmati rice
1 cup tomates, chopped (I love mini roma tomatoes sliced in half)
6 small collard leaves, carefully washed and chopped, or 4 large leaves (roughly 1 cup tighly packed)
1 carrot chopped
1 stalk celery chopped                                                                                             

1 shallot (or small onion) chopped
2 tsp red chili powder
2 tsp organic garlic powder
1 and 1/2 tsp salt
1/2 tsp white pepper
1 cup sheep feta (optional)
4 Tbsp canola or olive oil (just enough to coat the bottom of your pot)
2 and 1/2 cups water

Start by chopping the veggies and then adding the shallot and oil into a pot and sautee for a few minutes until translucent. Add in the spices and salt, and let cook far another few minutes. Add in all the chopped veggies, stir, then add in the rice and water. Cover and bring to a boil, then reduce heat to low and simmer for about 10 minutes covered, until water is absorbed and rice is tender. Turn off heat and let cool with the lid still on for 5 minutes, then toss with crumbled feta cheese, and serve. Makes about 4 large servings, and it works really well as a leftover lunch, especially when served with a side of scrambled eggs.

Hope you enjoy 🙂