It is not often that a recipe blows my mind and I get so excited about it I can hardly wait to share here… This is not rice-based. There is no rice at all. The whole concoction is made with sunflower seeds, soaked for several hours. It is absolutely delicious, hearty but considerably lower in carbs. The starting point for my version was a recipe from Naturally Nourished, by Sarah Britton. I was not sure the husband was going to like it that much, but he thought it was one of the tastiest side dishes I’ve made in the recent past. So there you go!
SUNFLOWER SEED “RISOTTO” WITH EDAMAME
(inspired by Naturally Nourished)
2 cups raw, unsalted, shelled sunflower seeds
1 tsp salt, plus more as needed
1 tablespoon grapeseed oil
1 fennel bulb, diced small
2 cups vegetable stock (you won’t need the full amount)
frozen edamame, about 1/2 cup or amount to taste
Soak the sunflower seeds overnight or all day with the sea salt in a large bowl of water. Drain and rinse the sunflower seeds.
In a high-power blender (I used a Vitamix), add 1/2 cup of soaked seeds and half a cup of water. Blend util fully smooth, remove and set aside.
In a non-stick skillet or small stockpot, heat the oil, add the fennel, season with salt and pepper. After about 2 minutes, add the soaked and drained whole sunflower seeds, stir to coat with the oil, then add vegetable stock to completely cover the seeds. It will depend on the size of your pan, but you will probably need less than 2 cups. Add a little salt and pepper if so desired.
Reduce the heat and simmer, covered, for 20 minutes. Add 2 tablespoons of the reserved sunflower seed cream, stir, then add frozen edamame, spread all over the surface, and cover the pan again. Cook gently for 5 minutes, then check that the seeds are tender and the edamame warm. If needed, add more vegetable stock, or alternatively remove the lid and let the excess liquid evaporate.
Serve the “risotto” right away.
to print the recipe, click here
Comments: I fell in love with this dish at first bite… The cream of seeds made in the Vitamix has a strong taste, and gives the grain a luscious texture without the need for butter. You won’t use all, but it is hard to make less in the Vitamix. I am saving the leftover for next time, because it will happen again very soon… You can add different veggies, mushrooms, sun-dried tomatoes, whatever you feel like, adjusting the timing or cooking the veggies before incorporating in the “risotto.” Sometimes it is hard to find raw sunflower seeds, but when we have them available in our grocery store, we buy several packages. Now that this dish will be part of our regular rotation, I cannot afford to run out of them!
ONE YEAR AGO: Russian Icing Tips, a Shortcut to Insanity
TWO YEARS AGO: Smoked Pork Tenderloin with Roasted Parsnips
THREE YEARS AGO: Fresh Take on Farro with Roasted Veggies
FOUR YEARS AGO: Secret Recipe Club Reunion 2018
FIVE YEARS AGO: Parsnip and Tomato Soup
SIX YEARS AGO: A Retro Dessert
SEVEN YEARS AGO: Cauliflower Tortillas: Going low-carb and loving it!
EIGHT YEARS AGO: Clementines in Cinnamon Syrup
NINE YEARS AGO: In My Kitchen, April 2013
TEN YEARS AGO: Thrilling Moments
ELEVEN YEARS AGO: Maple-Oatmeal Sourdough Bread
TWELVE YEARS AGO: Pork Trinity: coffee, mushrooms, and curry
4 thoughts on “SUNFLOWER SEED “RISOTTO” WITH EDAMAME”
This is very, very new for me and thus fascinating ! I do not ever remember using sunflower seeds as a main ingredient and, for some reason, do not use edamame nearly often enough. Love fennel, love risotto-like dishes, oft make vegetable stocks . . . so, guess what and thank you for having done the work for us ! Happy Easter to all in your household . . .
LikeLiked by 1 person
it is very unusual indeed, I am still amazed at the way it tasted – maybe it won’t please every person, but if you like grains, it will definitely do!
LikeLiked by 1 person
Interesting…this would never have occurred to me! I am trying to imagine the taste and am at a complete loss. I have saved it and will be on the lookout for raw sunflower seeds.
LikeLiked by 1 person
I also could not imagine – and was a bit afraid to taste it and hate it… you know how it goes if you cook something for the very first time? But I really loved it!
LikeLiked by 2 people