Brown rice risotto suppli with creamy spinach sauce from The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, And Many Other Delicious And Nutritious Grains by Robin Asbell

  • black peppercorns
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  • basil
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  • EYB Comments

    See recipe for variations. Can substitute any cooked sticky grain for short-grain brown rice, vegetable stock for chicken stock, unbleached white flour for whole wheat pastry flour, and dry breadcrumbs for whole wheat panko breadcrumbs.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute any cooked sticky grain for short-grain brown rice, vegetable stock for chicken stock, unbleached white flour for whole wheat pastry flour, and dry breadcrumbs for whole wheat panko breadcrumbs.

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