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May 11, 2015

Brown Rice Quinoa Fennel Risotto

Written by Kate Tenforde

risottoWe began with a great breakfast to jump start your day, then a tasty chickpea and egg dish for lunch or dinner. Now we have a flavorful vegetarian dish, perfect for lunch or quick dinner when you are on the go.  This is another crock-pot meal, so you can just throw everything in and have it ready when you get home in the afternoon.  It stores well in the fridge or freezer, making for a healthy, sustaining meal that is packed full of great flavors.

Brown Rice Quinoa Fennel Risotto

This dish, prepared with brown rice and pecorino, creates a gluten and cow dairy free recipe, while vegetarian, packs a lasting satisfaction with the addition of quinoa along with fiber.  Just 30 minutes to prep, then slow cook for 4-6 hours.

  • 2 teaspoons fennel seeds
  • 1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
  • 1 cup short-grain brown rice
  • ½ cup Quinoa
  • 1 small carrot, finely chopped
  • 1 large shallot, finely chopped
  • 4 oz. sliced crimini mushrooms - $1.69
  • 2 cloves garlic, minced
  • 4 cups reduced-sodium chicken broth, or “no-chicken” broth
  • 1/2 cups water, divided
  • 1/3 cup dry white wine
  • cups frozen French-cut green beans
  • 1/2 cup grated pecorino cheese
  • 1/3 cup pitted oil-cured black olives, coarsely chopped
  • 1 tablespoon freshly grated lemon zest
  • Freshly ground pepper, to taste

Directions:

Coat a 4-quart crock-pot with cooking spray.  Crush fennel seeds and combine with diced fennel, brown rice, carrot, shallot, garlic, green beans, olives, lemon zest and mushrooms in the pot.  Add broth, 1 cut water, wine, and stir to combine.  Cover and cook until rice is chewy and risotto is thick and creamy.  On high heat 2 ½ hours, or low heat 4 hours.

Before serving or storing, stir in pecorino.  If it too dry, add water to loosen.

Servings: 6

Nutrition: Calories 353; Fat 8g, Carbs 56g, protein 14g

Last modified on May 11, 2015
Kate Tenforde

Kate Tenforde

2004 Olympian Kate O’Neill Tenforde joined the runcoach staff in April, 2010. Having grown up outside of Boston, her earliest running memory is traveling downtown every spring to watch the end of the Boston Marathon.

Kate competed for Yale University, where she was a seven-time All-American, ten-time Ivy League Champion, and was named NCAA Woman of the Year for Connecticut in 2003. During Kate’s senior year she was a three-time runner-up at the NCAA championships. She was also awarded Academic All-American honors three times and was a two-time Academic All-Ivy.

In the lead up to the 2004 Olympics, she dropped over a minute from her previous best in the 10,000 meters, with a time of 31:34 which eclipsed the Olympic A qualifying standard. She later cinched her spot on the Olympic roster by finishing third at the 2004 Olympic Trials and finished the year ranked third for American women at the distance.

In 2007, Kate made her marathon debut at the LaSalle Bank Chicago Marathon and finished 3rd. In 2010 she returned to competition after a long layoff due to injury and finished 7th at the Bay to Breakers and 14th at the Peachtree Road Race.

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