Free of: All top allergens, and gluten-free

Ingredients

• 4 shallots, finely diced
• 2 tbsp (30 mL) olive oil + 2 tbsp
• 2 cups (475 mL) arborio rice
• ¼ cup (60 mL) chives
• 4 cups (1 L) chicken or vegetable stock [Look for allergen-free, gluten-free brands]
• Salt and pepper
• 2 cups assorted mushrooms, such as shitake, portobello, oyster, cremini, sliced.

Method

1. In a large heavy bottomed sauté pan, heat 2 tbsp olive oil over medium-high heat. Add shallots and cook 2-3 minutes.
2. Add rice and stir together for 2 minutes. Stir in half of the chicken stock and reduce heat to medium. Cook 5-6 minutes stirring often. Gradually add remaining stock and continue to cook about 15 more minutes. Stir in chives, and refrigerate risotto until cool.
3. Meanwhile, heat remaining 2 tbsp olive oil in a large sauté pan. Add mushrooms and add salt and pepper. Sauté 4-5 minutes, remove from heat and cool.
4. Form risotto into 3-inch patties. In a large pan over medium heat, sautéd cakes 2-3 minutes on each side until golden brown.
5. Top with 1 tbsp mushroom mixture, and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

More Festive Appetizers:
- Polenta Triangles with Roasted Red Peppers (pictured)
- Prosciutto Wrapped Figs
- Spicy Eggplant Fritters

Serves 4-6

Free of: All top allergens except mustard and gluten-free.
Packed with: Soluble fibre, protein, iron, B vitamins, folate and more.

Ingredients

• 4 cups (950 mL) cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1 ½ cups (375 mL) cooked dry beans (Pre-soak according to package directions.)
• 1 cup (250 mL) shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup (250 mL) celery, diced
• 1 clove garlic, minced
• 1 cup (250 mL) cucumber, diced
• 1 apple, diced

Dressing

• 1 cup (250 mL) olive oil
• ½ cup (125 mL) white wine vinegar
• 1 tbsp (15 mL) brown sugar
• 1 tsp (5 mL) Dijon mustard [Look for allergen-free brands]
• 2 medium tomatoes, seeds and skin removed
• 1 jalepeño pepper, halved, seeds removed
• 1 tbsp (15 mL) fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 tsp (5 mL) each, salt and pepper

Method

1.  Combine all salad ingredients.
2.  For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3.  Pour dressing over salad, toss. (This salad can be made up to an hour in advance.)

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Recipe by Simon Clarke

First published in Allergic Living’s Spring 2009 magazine.
To subscribe, click here.