Carrot Risotto with Rice of the Prairies

Preparation info
  • Serves


    • Difficulty


Appears in
Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day

By Allison Day

Published 2021

  • About

A food trend I can whole-heartedly get behind is the deployment of ancient grains in cooking, not only for their health benefits, but also their complex flavor and texture. Here, I’ve used Rice of the Prairies (whole oat groats) in place of traditional arborio; they’re a step less refined than steel cut, and look similar to farro, spelt (both containing gluten, therefore, not safe for those with celiac disease), and brown rice.