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Archive for October 19th, 2008

On this diet, I’m allowed 3.5oz dried (100g) Navy Beans (instead of a protein), so tonight I am making navy bean and wild mushroom risotto (minus the Parmesan cheese, of course!). I’m glad I made enough for my lunch tomorrow, it was SOOOOO good!!!!!

  • 10.5oz dried navy beans rehydrate in water as per directions on package.
  • a good handful dried wild mushrooms (I like to use the dried, because you will use the hydrating liquid as stock for the “risotto”)
  • 4 cups water (to make the mushroom “stock”)
  • 3 cups of low sodium chicken stock or vegetable stock
  • 1 vidalia onion medium chop
  • 3 cloves finely minced garlic
  • 3-5 sage leaves finely sliced (chiffonade)
  • Salt and pepper to taste
  • Couple of squirts of Pam
  • 1 green onion finely chopped for garnish
  1. The night before, place beans in a large bowl and fill with water (as per directions).
  2. The morning of the meal, place the handful of mushrooms into a large Pyrex measuring cup (4+ cups) and fill with warm water. Allow to sit all day hydrating (make sure you cover tightly with cello, otherwise your place will smell of mushrooms).

To make the meal

  1. Drain the mushrooms through a very fine sieve (I use a yogurt cheese maker to do this). Reserve the liquid. Rinse the mushrooms as they may be sandy!
  2. Drain and rinse the beans.
  3. In a large cast enamelled dutch oven, spray a couple squirts of Pam and begin sweating the onions (you may need to add a bit of the mushroom stock to do this).
  4. When the onions have turned translucent, add the rinsed beans and stir thoroughly.
  5. Add all of the mushroom stock, and the low sodium chicken stock (don’t add the mushrooms yet). Add the sage.
  6. Cook covered on med-high heat for about 45 minutes, stirring occasionally (add more stock if it has been completely absorbed). As the stock is absorbed into the beans, the beans will cook to a creamy consistency, leaving some beans whole. Just at the end, add the mushrooms.
  7. To finish, you may wish to add a pat of unsalted butter (but not I) and a dash of cognac – as these flavours are wonderful with mushrooms.
  8. Garnish with finely chopped green onions or cheese.
  9. Enjoy!

You can add sausage, cooked chicken or any type of meat you like. Or make a mock Cassoulet, and add some torn duck confit pieces!!!

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