Servings: Serves 6-8
Note: Instead of using three different grains, try 1 1/2 cups of a whole grain rice mix.
Heat oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add 3/4 of squash and zucchini, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook 1 minute more. Add broth; bring to a boil. Partially cover pot, reduce heat to medium-low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.
Stir in rest of squash and zucchini and corn (if using); cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, basil, and tomatoes. Add salt and pepper to taste, and basil garnish (if using).
Replace vegetables with…
From Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.
From the August 2009 issue of O, The Oprah Magazine
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