River Cottage Veg Every Day!
About Me: Recipes taken from the River Cottage Veg Every Day! cookbook and the channel 4 TV series River Cottage Veg.
Spelt has a nutty flavour that goes very well with earthy root vegetables. Roasted wedges of pumpkin or beetroot work brilliantly in place of the swede, but instead of adding at the beginning, stir in the diced flesh of the roasted veg just a minute or two before the speltotto is finished.
Risoni (or orzo) is a tiny rice-shaped pasta with a unique charm. There’s something deeply satisfying about its texture, and it’s quicker and easier to cook than rice. Here, it’s combined with a rich mushroom ragout for a warming autumn or winter dish. Use a dark and flavoursome variety of mushroom, such as chestnut, open-cap or field mushrooms, and include a few wild mushrooms if you have some to hand.
It’s best to prepare all the ingredients for this lovely, green dish before you start cooking. Once the wok is on the go, it’s all ready in a matter of minutes. You don’t have to serve the stir-fry with the egg-fried rice – plain, steamed rice or a couple of nests of quick-cook noodles will do.