'RYE-SOTTO' WITH GLAZED ROOT VEGETABLES
This 'rye-sotto' is obviously a play on words. The technique used to make this dish is more like making a pilaf than making a true risotto. Rye berries will not release starch like arborio or carnaroli rice, and therefore the slow cooking while stirring constantly method is unnecessary here. I simply simmer the rye berries until tender and make it creamy by folding in the goat cheese.
Provided by Vista Verde Ranch
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h40m
Yield 12
Number Of Ingredients 25
Steps:
- Pour vegetable broth into a saucepan and bring to a simmer. Meanwhile, heat oil in a heavy-bottomed pot over medium heat. Add onion and garlic and cook until soft and translucent but not browned, about 5 minutes. Add rye berries and stir to coat with oil and toast slightly. Pour in hot vegetable broth, cover pot with a tight-fitting lid, and reduce heat. Simmer until berries are tender, about 1 hour.
- Meanwhile, heat a large saute pan over medium heat. Add carrots, parsnips, turnips, beets, thyme, sugar, bay leaves, peppercorns, and salt. Cover with water to about 1/4 inch above the vegetables. Bring to a simmer and watch carefully; cook until vegetables just tender, 10 to 20 minutes. Use a slotted spoon to transfer vegetables to a bowl. Strain liquid through a mesh strainer to remove herbs and peppercorns and return liquid to the pan over medium heat. Cook liquid until reduced and almost evaporated, 5 to 10 minutes. Return vegetables to the pan and toss in the glaze. Keep warm until ready to use.
- Heat oil in a small saucepan over medium-low heat. Add shallot and garlic and cook briefly, about 1 minute. Add red wine, thyme, and bay leaf and adjust heat to a low simmer. Cook until reduced by half, 10 to 20 minutes. Strain reduction through mesh strainer and discard herbs. Return reduction to the saucepan and add honey to soften the wine and add sheen and color to the final sauce. Heat over medium heat until saucy and flavorful without being harsh, 5 to 10 minutes more. Season with salt and pepper.
- Season cooked rye berries with salt and pepper, remove from heat, and set aside. Toss chevre with rye berries at the last minute and adjust seasonings if necessary.
- Place rye-sotto in a line down the near-center of a serving plate, then spoon vegetables at an askew angle. Drizzle red wine reduction across the top.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 71.7 g, Cholesterol 5.6 mg, Fat 11.1 g, Fiber 15.5 g, Protein 13.3 g, SaturatedFat 2.7 g, Sodium 513.5 mg, Sugar 16.7 g
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Mary Oguche
[email protected]I'm not a huge fan of rye bread, but I loved this dish.
Rumu sah
[email protected]This dish is a great way to get your kids to eat their vegetables.
Jennifer Gonzalez
[email protected]The rye sotto is a great way to use up leftover bread.
Hibbah Shahab
[email protected]I love the way the glazed root vegetables caramelize in the oven.
Kimberly Walker
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Ezron Kaonga
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Neriah Dunlap
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Naveed Sharma
[email protected]I love the combination of flavors in this dish. The rye sotto is hearty and filling, while the glazed root vegetables are sweet and savory.
Shaheen Tariq
[email protected]This was my first time cooking rye sotto and it turned out great! The recipe was easy to follow and the dish was very flavorful.
rejvi riyaz
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The flavors are amazing and the presentation is beautiful.
Frimpong Jeff
[email protected]This dish was a hit at my dinner party! The rye sotto was perfectly cooked and the glazed root vegetables were delicious. I especially loved the parsnips.