Baked Brown Rice Risotto with Sunflower Seeds from The No Meat Athlete Cookbook: Whole Food, Plant-B
Risotto is unbelievably satisfying, but who has an hour to spend at the stove trying to coax a pot of rice into creamy submission? This baked variety is almost as creamy but requires a fraction of ...
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Ingredients
- ½ teaspoon salt (use half this if your broth is salted)
- 1 teaspoon dried tarragon
- ½ teaspoon dried dill
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground turmeric
- 4 cups (960 ml) vegetable broth
- 1 cup (180 g) short-grain brown rice
- 2 tablespoons dry sherry or ¼ cup (60 ml) white wine
- 1 shallot, minced
- ½ cup (75 g) raw sunflower seeds
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