Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.



Comments (17)
Delicious …. Worth the time!
I haven’t as yet tried this particular recipe although the addition of the Balsamic vinegar reduction sounds great. However, I have made a pumpkin (I’m in Aust) spinach risotto, similar to this recipe, but it includes half cup white wine, 2 tablespoons nutritional yeast and a handful of spinach leaves added at the end of cooking time. I’ll combine the two recipes and see what I end up with.
Would like this adapted to instant pot like my mushroom risotto. I’d never stand stirring for forty minutes.
How long would this have to cook in the instant pot! Don’t want to have to stand & stir for 40+mins!!
I enjoyed making this with water, not oil – a good technique to learn. It certainly feels wholesome and healthy. However my family found it bland but that may be because we are new to wholefood plant meals and our taste needs to adjust.
Took a long time, but so worth it! The balsamic glaze really pulled it all together! What has been great is grabbing a cup full for a meal on the go! Heats up easily and tastes just as great as left overs!
Nice recipe, but I would love an Instant Pot variation. Waited a long time by the rice.
To the author:
I need help my mother-law which lives with us, is on a FODMAPS diet which includes not having just about everything. Plus gluten free no soft cheese no salt no garlic and onion .
This is a gastronomical problem which her gastroenterologist put her on I’m at a lost here any suggestions would be appreciated tks
Try these resources: https://www.amazon.com/s?k=Fodmap+diet&ref=nb_sb_noss
Recipe sounds great! We’re on keto, what can I substitute for the rice?
You could use cauliflower that is “riced.” I.e., looks like rice.
Looks amazing
I tried this. Loved it. I didn’t have the right vinegar to reduce, i can imagine how good it would taste with balsamic vinegar. Will definitely make this again.
Easy ingredient prep. Delicious!
Xx
Yum! Made this dish and loved it! It’s definitely a hearty meal, which is great. Trust the recipe and it will come out delicious!
Sounds delicious!
White rice should take ~20 minutes, brown ~45