Meyer Lemon Forbidden Rice Risotto with Sweet Peas

Tonight’s dinner was another Purple Carrot meal,   Meyer Lemon Forbidden Rice Risotto with Sweet Peas was absolutely DELICIOUS and truly one of the best vegetarian dishes we have had so far.  Both Mark and I loved it.


3 tablespoons vegetable oil

Salt and pepper

1 cup white wine or water

1 shallot


1 cup forbidden black rice

2 tablespoons vegetable broth powder

6 oz green beans

6oz grape tomatoes

Fresh basil

1 scallion

1 Meyer lemon

1 teaspoon Dijon mustard

1 tablespoon nutritional yeast

1 teaspoon turbinado sugar

1/3 cup peas



Peel and dice half of the shallot.  Mince the garlic.  Heat 1 tablespoon of oil in a medium saucepan and cook the shallot until translucent,  about 2 to 4 minutes.  Add garlic and cook another 30 seconds.  Add the rice along with 1 cup white wine and 1 cup water(you can use 2 cups water if you choose not to use wine).  Add the vegetable broth powder and bring to a boil.  Cover,  reduce heat to a simmer,  and cook until the rice is tender,  about 25-30 minutes.


Put a medium saucepan of water on over high heat.  Add salt to the water and bring to a boil.  Rinse and halve the green beans,  cutting lengthwise along the seams.  Put the green beans into the boiling water and cook until bright green,  about 30 seconds.  Drain and set aside.


Rinse and dry the tomatoes,  basil and scallions.  Halve the tomatoes and add to a medium bowl.  Stack and roll the basil leaves and thinly slice into ribbons,  then add to the bowl.  Peel and thinly slice the remaining shallot and add to the bowl.


Rinse and dry the lemon.  Cut 2 thin slices from the lemon and reserve as garnish.  Zest remaining lemon and squeeze juice and zest into small bowl.  Add mustard,  nutritional yeast,  and sugar.  Drizzle in 2 tablespoons of oil while whisking.  Season with a pinch of salt and pepper.


Fluff rice with a fork and add the tomato and basil mixture,  peas,  and half of the dressing.  Mix seasoning with salt and pepper to taste.  Drizzle remaining dressing on green beans.  Garnish each plate with lemon slices and serve with green beans.


2 servings

Prep time…40 minutes(about right)



Fat…4 grams

Carbs…93 grams

Protein…16 grams

Again,  this was one of our favorite purple carrot meals,  and one of our favorite vegetarian meals so far.  I highly recommend it.  YOU’LL LOVE IT!


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