Multi Grain Risotto - Vegan Recipe Club

Ingredients

• 1 medium onion, finely diced
• 1 carrot, scrubbed and finely diced
• 2 stalks celery, finely diced
• 980ml/35fl oz vegetable stock – use about a quarter-half of this if using pre-cooked grains. You just need enough to moisten and flavour them while they heat through
• 1 tsp dried sage
• 1 tsp dried thyme
• ½ tsp dried marjoram
• ¼ tsp black pepper
• 1 tsp salt
• Grains to cook:
• 115g/4oz brown basmati or brown long-grain rice
• 115g/4oz barley (omit if GF and double the brown rice quantities)
• 60g/2oz wild rice (plain unadulterated wild rice is GF) – but use a quick-cook type (about 30 minutes) OR 60g/2oz red rice (as wild rice)
• 60g/2oz roasted buckwheat (it is GF, despite the name!)
• OR use two pouches of pre-cooked mixed grains, eg Merchant Gourmet, Tilda etc or a supermarket own brand
• 2 tsp Dijon mustard
• 2 tsp soya sauce (for a GF alternative use Tamari type)