Sometimes I wonder if too much of the Food Network is a bad thing. And then creativity inspires me to create this dish, which on paper looks odd and disjointed at best, but in the mouth is creamy and delicious and bursting with “Summer is Here!” flavour. My first CSA share was a bit of a mishmash, and came with lots of bits and bobs – enough to not want to eat them all raw in salads, but not enough to make a dish highlighting the ingredients. As this summer I am addicted to re-runs of Top Chef and Chopped, I thought that I’d host my own little culinary challenge with my basket. The ingredients:
– Beets (3 small)
– Garlic Scrapes
Granted, all of them could work well together in a myriad of ways – the challenge was the quantity! Tasters of each, I rolled up my sleeves and got to work.
I adore mixed grains in a risotto/pilaf dish. Because each grain has a slightly different cooking time, the result is a chewy, creamy mouthful of goodness. This dish started out as a pilaf, but when I added the pesto mixture there was too much liquid, so it became a risotto. Quite possibly the easiest risotto ever – no stirring required! (Take that, Tom Colicchio). To the CSA offerings I added cauliflower and red onion – that’s it! The radishes were going to be incorporated, but I ate them all before the dish was born. For good measure, the radish greens made it in though. Radish greens are like dandelion greens, and quite bitter – I am addicted.
I had pre-roasted the beets as an experiment, but I don’t know if it’s worth it. By all means – go ahead if it’s cool enough to turn the oven on. I thought that the roasting quality got lost in the bright risotto, and the pre-cooked beets turned the risotto purple quite quickly. I think next time what I’ll do is leave the beets raw, and grate them on top for garnish. This would make the beet flavour more prominent, add another crunch level, and *hopefully* decrease the beet stain of the risotto!
Regardless, this dish is exceptional. Fancy enough to serve to company, delicious and decadent, I give myself a score of 10! Now where’s the Chopped auditions …
Mixed Grain Beet Pesto Risotto
¼ cup barley
½ cup buckwheat
½ cup rice
½ cup wild rice
½ cup red onion, sliced into quarters
¼ tsp. dried thyme
1 small head cauliflower, cut into small florets (approx. 4½ cups)
1 cup loosely packed fresh basil (if short, make up difference with fresh cilantro)
1½ tsp. garlic, minced (or 3 garlic scrapes, chopped)
1¼ cup green beans, cut in 1” pieces
½ cup roasted beets, cut into wedges*
1½ cup fresh kale
salt, pepper to taste
*To roast beets, wash beets and place whole in tinfoil packet. Roast at 375dF for 40min-1h, or until just tender.
1) In large pot, sauté onion in ¼ cup water until translucent, approx. 5min.
2) Add barley, buckwheat, rice, wild rice, and 6 cups water. Cover, and bring to a boil. Lower to a simmer and simmer approx. 25min., stirring occasionally.
3) In large pot, bring 4 cups of water to a boil. Add thyme and cauliflower. Cover and cook until cauliflower tender, approx. 10min.
4) Remove cauliflower from heat and let cool slightly. Puree contents of cauliflower pot with basil and garlic until silky smooth.
5) Add cauliflower mixture to grains. Stir.
6) Add beans to mixture. Stir, cover, and let simmer approx. 5min., or until beans just tender.
7) Add beets, kale. Stir.
8) Adjust for seasonings. Turn off heat and let sit 10min.
9) Stir and serve!