Wheat, quinoa and spinach risotto
1 small onion
1 bunch of spinach
1 cup of wheat, rice and quinoa (in total)
1 teaspoon dried mint, parsley and shallots
2 pinches of ground coriander
2 pinches of ground ginger
1 pinch of Espelette pepper (optional)
30-40 grams of raisins
100 ml white port
4-5 tablespoons olive oil or grape seed oil
Salt and pepper
Mince the onion, cut the carrot into dice and the spinach into strips. Heat the olive oil in a saucepan. Saute the onions and spinach shortly. Cover the saucepan. Reduce heat and simmer the time to see decrease the volume of the spinach. Stir in the rice, quinoa, corn and carrots (rinsed). Pour over the white port. Follow by a glass of hot water. Season with all spices. Replace the lid and cook until the liquid is absorbed.
Pour another cup of water. Some 5 to 10 minutes later, pour over a third one. Before turning off the heat, add a spoon of coconut butter. Season with pepper and a handful of raisins.
Serve the spinach risotto warm, allowing it to rest for 10 minutes, lidded, off the heat.