Baked Brown Rice Risotto with Sunflower Seeds

Name: Baked Brown Rice Risotto with Sunflower Seeds
Total time: 1 h 10 min
Yield: Serves: 4 to 6
Ingredients: ⅛ teaspoon ground turmeric; ½ teaspoon dried dill; ½ teaspoon salt (use half this if your broth is salted); 2 tablespoons dry sherry or ¼ cup (60 ml) white wine; 1 teaspoon dried tarragon; 1 shallot, minced; 1 cup (180 g) short-grain brown rice; 4 cups (960 ml) vegetable broth; ⅛ teaspoon black pepper; ½ cup (75 g) raw sunflower seeds

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
1 hr 10

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

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 the work. Sunflower seeds provide a nutrient boost and textural contrast.

Ingredients

4 cups (960 ml) vegetable broth
1 cup (180

Side dish
Vegan
Gluten-free

Method

Preheat the oven to 400°F 200°C). Bring the broth to a boil in a medium saucepan.
Add the rice, sunflower seeds, sherry, shallot, tarragon, dill, salt, pepper, and turmeric to a medium baking dish. Pour the hot broth into the dish, cover, and carefully