Nancy Macklin, RDN
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. Macklin 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. Find her on LinkedIn.see more from this author
Can’t you just recommend basaltic glaze and reduce reduction time?
Many balsamic glazes have added sugar.
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.
I don’t understand why you think she didn’t follow the recipe? When she said she enjoyed making this with water instead of oil, that’s what the recipe calls for, the usual way to make this calls for oil. Just curious.
How can you rate the dish if you didn’t follow the recipe?
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
I see this is old, I hope my answer helps you a little bit still. Going WFPB with no oil is very hard, almost impossible to adapt to the low FODMAP diet until you finish the elimination diet and find out if you can add anything back in. For this recipe I could adapt it because the onion is so high. You can replace onion with the green part of green onion, or the green part of leaks (sometimes you can get these free from you produce section, they often throw them out) you need to soak these and cook them in water to soften them a lot before using. I used dried green onions and blitz it for onion powder. If I needed a stronger onion taste I used to used onion oil, but I don’t do that any more, so it means I just don’t eat some things, I think I’m going to try to adapt this, but I might have a hard time.
There are low FODMAP enzymes you can get that help you digest them, they can be a life saver.
For garlic, all I’ve really found is garlic oil. you can use Asafetida, but it stinks to high heavens! However, after it’s cooked it can really add a depth and taste a lot like garlic.
I’m sure you’ve worked this all out by now, I wish I could have helped when you needed it. I’m going to try the risotto with lots of vegetables and change any vegetables I need, I think that will be easier. Luckily I can eat more garlic now, still can’t eat onion, so that’s hard, but I can eat a lot of things I couldn’t before. I have fructose malabsorption, so not all the restrictions bother me, but fructose and most fructans get me a lot. and all things that end in ‘ol luckily I don’t eat any additives now so that’s not a problem.
if I can help, I’m glad to.
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.
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!
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!
White rice should take ~20 minutes, brown ~45