Wednesday, January 28, 2015

Daikon "Risotto" with Spinach, Feta, and Pine Nuts

I have so many ideas to share about how to eat more vegetables! Recently I have been replacing different parts of our meals with vegetables. Last week and this week I made vegetable "risotto". Last week I made turnip rice for a red wine risotto and this week I am sharing a recipe for daikon rice. Daikon is a little like radishes in taste and like a rolling pin in size. It is quite crunchy when raw and cooks up quickly. This risotto made an excellent weeknight meal.


Daikon "Risotto" with Spinach, Feta, and Pine Nuts
adapted from Inspiralized and Donna Hay
serves 2

1 medium daikon (about 300 g)
40 g butter
50 g baby spinach leaves
100 g feta (1/2 c when cubed)
1/2 c (75 g) pine nuts

Make the daikon rice by grating or by spiralizing and then pulsing in a food processor. Place into a fine mesh sieve and squeeze out as much water as possible.

Melt the butter in a large pan. Add the daikon rice and cook for five minutes. Add the spinach and stir until wilted.

Remove the pan from the heat and sitr in the feta and pine nuts.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making slow cooked beef ragu from Donna Hay's website. You are welcome to join us, no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

Do you like eating vegetables?

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Comments (14)

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looks great and love risotto can add lots to it
1 reply · active 548 weeks ago
I agree, Rebecca. It can have any flavours you want. In fact, wouldn't it be a good "clean out the fridge" meal? Huh, wish I'd thought of that before!
Wow what a great use for daikon! I bought it once and didn't really know what to do with it... but I loved it sliced anyway! This is genius though - screw cauliflower rice!
1 reply · active 548 weeks ago
Aha, I know what you mean. Here are some other daikon ideas. I have discovered that it can actually be used in a lot of ways.
I was eager to see what you would do with this recipe this week, Sarah...I had a feeling it would be a veggie version! This looks really good and I love Daikon so I think I would love this version of yours!
1 reply · active 548 weeks ago
Haha, Kayte! You know me too well. :) Daikon does not have enough advocates, in my opinion. How do you like it?
You are so clever. I made daikon once or twice and we did like it but I forgot about it. You reminded me to use it more often. The way, you turn veggies into rice is amazing and wonderful.
1 reply · active 548 weeks ago
Thank you Chaya, that is very sweet. I think vegetables are more versatile that any other group of foods. I wonder if you agree?? :-D
I love reading about all of your vege substitutes for grains etc. I am keen to cut down on carbs, so your ideas are very useful.
My recent post EwE- Shotgun Wedding Soup
1 reply · active 548 weeks ago
That is interesting. I am meeting more people who are cutting down on carbs. Try some veggies and let me know what you think!
How clever and creative! What a great idea! Oh my...just saw "fermented" on your sidebar.... Caught me just like "SQUIRREL" in the movie UP!! I have to visit that part!! TTFN!!
1 reply · active 547 weeks ago
You have reminded me that I need to post more fermented items. I got the book The Art of Fermentation just before Christmas and have yet to really dig into it. Thanks for the nudge.
You always come up with the best alternatives. No daikon here in Podunk, USA, but I will look when I go do different places.
1 reply · active 540 weeks ago
Haha! Daikon is a pretty ordinary vegetable in terms of taste--nothing to get too excited about. But it has its uses! I hope you can enjoy it soon.

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