Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.
1/2 pound Nash’s triticale berries
1 bunch lacinato kale leaves, ribs and stems removed
1 tablespoon extra virgin olive oil, divided
2 cups veggie or chicken broth
1 medium shallot, sliced
1/2 tablespoon butter
2 cloves garlic, sliced
3 ounces Parmesan cheese
Wash and soak berries overnight. Cook as you would rice (1 part grain, 1 1/2 part water) for about 1 hour or until tender. Drain and coat with a bit of olive oil.
Coarsely chop kale and reserve. In large sauce pan, warm oil on medium heat and add shallot. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add broth and simmer about 10 minutes or until broth is mostly absorbed. Add butter, Parmesan cheese and cooked triticale. Add salt and pepper to taste. Garnish with chives and more Parmesan cheese if desired.
We thank Mike Shethar, formerly of Nash’s, for this recipe.