We love a flavorful risotto here at 'Niwas! We also work to grow our own rye, wheat and barley. We "think" we've perfected the risotto alternative for living local and wow, what Prana! You are in for a treat! Here's the steps so you can try your own nourishing meal of rye, wheat or barley risotto. Tell us what your favorite is! Our favorite is the last bowl we made! ;)
Also, you can flavor or dress your "risotto" with a variety of veggies. Our favorite is to use onions from the garden, local celery or chard, garden peas and mushrooms (both local from Kootenay Fungi and from our morel-picking adventures).
Here are the steps for cooking your own dish!
Otherwise known as the vegetarian staple, "The Buddha Bowl," at 'Niwas we aim to make the commitment to keep all of our Buddha Bowls as "local" as possible, depending on the season.
Always start with your base!
The best Farm bowl starts with a hearty base. During summer and fall season, we like to roast a mix of potatoes and root vegetables from the Farm or from local Farm friends at the Farmers' Market. Some options for your hearty base include (but are not limited to!):
Then select your greens!
There are so many options here! We like to select our various lettuce greens if we cook the base in advance and can let the base cool for more of a hearty salad. For a warm bowl, you can use beet greens, kale, and/or mizuna. They can be fresh or sautéed for some variation.
Then add some locally-sourced veggie pizzazz!
Keep your base and greens company with some locally sourced veggies. At least 2 other ingredients keep the Farm bowls looking beautiful and offering dense nutritional value. Some options we incorporate include:
Protein is a nice addition.
Some local proteins we add include chopped Alpine meadows cheese, homemade Halloumi cheese or boiled eggs.
Fresh herbs are necessary in our books.
We love our fresh garden herbs around here. Our favorite is chopped dill however chopped parsley or cilantro can also add some depth of flavour.
Don't forget the dressing!
Farm Bowl dressing is a staple at 'Niwas. The general recipe we use is:
Buddha and Farm Bowls become such a fun and playful way to simplify your diet, connect with seasonal items, and share ideas with friends. Do you have any tips for your local bowls? We'd love to hear them!
5. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.
6. Let stand for 30 minutes before rolling. If rolling the dough by hand, use a pasta-specific rolling pin if you can and roll it very thin. Cut in 1 cm strips for fettuccine.
7. Try to procure a pasta machine, This helps! Always follow the machine instructions for rolling and cutting.
8. To cook pasta, this should be done right before serving, with all the sauce and fix-ins ready and waiting! Cook in a pot of boiling water (we like to add a bit of salt as well). Fresh pasta only needs 2-3 minutes generally, as compared to dried packaged pasta which requires close to 10 minutes. You will know the pasta is ready after it floats, and a taste test of course!
- By Sn Shivani Howe
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