Patience dock and vegan parmesan risotto
1 bunch of patience dock (or monk’s rhubarb)
1 cup short grain brown rice
1 stalk spring onion
2 tablespoons fresh mint and dill
1 pinch of sumac
Black pepper and salt
30 ml of grapeseed oil
1 tablespoon butter coconut
Almond powder (freshly roasted and salted)
Soak the brown rice in cold water for 1 hour. Wash and finely chop the patience dock (replace with spinach, if you can’t find such) and onion. Peel the carrot and cut it into small dice. Soften the vegetables in a drizzle of oil. When tender, salt and season with pepper, sumac, mint and dill.
Add the rinced brown rice and stepwise pour 3 cups of hot water in the saucepan (ie one after the other when the previous one has been absorbed). Flavor with a spoonful of coconut butter.
Leave the risotto to simmer at a gentle bubble until the rice is cooked. Serve hot with a sprinkle of vegan “parmesan”, in the face of the powdered almonds. The latter are more delicious when freshly dry-roasted in a skillet and lightly salted.