Mixed Grains Risotto With Kale, Walnuts and Black Quinoa Recipe (2024)

Include the parm rind and the stems from the kale when making or reheating the stock. Adds great flavor. Used (Trader Joe's) 10-minute farro instead of rice. Since that farro and the slivered kale had the same cooking time, I threw the kale over the sauteed farro grains when I first started adding the stock and let it steam as the farro swelled.

Really delicious and savory. Nice side dish for pork chops. I used plain white quinoa and other than missing the color, it worked great (plain is cheaper around here too). I didn't have any white wine so I subbed in juice from one lemon with water added to make a half cup and that worked great. Definitely can taste the lemon and it added the brightness needed.

Finished with lemon juice, oregano, feta and more EVO with grilled chicken cutlets - great supper on a cold Friday night in February. Many thanks!

It's simple, filling and a good source of proteins. I did cut down on the Quinoa to 2 cups, instead of 3, which diluted the other ingredients too much, in my opinion. Also, I substituted Feta cheese for Parmesan cheese....and it was just perfect to me. Even my husband, who doesn't like anything healthy, loved it. I guess it must be the mesh potatoes consistency that attracted him.

Made it vegan with vegetable stock, and nutritional yeast instead of parm at the end. Used regular quinoa (couldn’t find black, even at Whole Foods!). Added a teaspoon of smoked paprika and stirred well, adding enough of the stock at the end to make it saucy. Then topped my bowl off with Tabasco. Surprisingly good- after concern that it would be a bit bland!

Agree on cutting some of the quinoa, a lot of the flavor is from the parm. Still feels like it’s missing something.

Changed rice to 1 1/3

We used 5 cups of black bean broth from making hummus. Added salt and pepper to taste with 1 strip of celery and water to increase to 7 cups. -Also used Farro instead of the rice and was wonderful. Great recipe.

Interesting twist on risotto. I'd use 2 cups instead of 3 cups of quinoa (3 was too much...) but it's a hearty side dish or even a main dish (as our leftovers were). We did with scallops and a salad and the meal was delicious. Won't be a go to recipe, but I'd certainly make it again.

Felt like there was a flavor missing.

This tasted good, but was kind of... odd. As much as I like all the individual ingredients included, I didn't love this combination. My partner and I agreed that we would have no problem finishing the leftovers, but that I shouldn't make it again.

Very tasty! I substituted pearl barley for arborio rice and it worked well... Probably less creamy but I love the chewy texture of the barley. Also left out the cheese and it tasted good without it. I think the key is the flavor of the stock you use (I used 2c bone broth and the rest veggie broth... It's what I had on hand)

Bitter and boring.

Finished with lemon juice, oregano, feta and more EVO with grilled chicken cutlets - great supper on a cold Friday night in February. Many thanks!

It's simple, filling and a good source of proteins. I did cut down on the Quinoa to 2 cups, instead of 3, which diluted the other ingredients too much, in my opinion. Also, I substituted Feta cheese for Parmesan cheese....and it was just perfect to me. Even my husband, who doesn't like anything healthy, loved it. I guess it must be the mesh potatoes consistency that attracted him.

This one was about the journey culminating into a delicious dish.

Unusual but very tasty

Nice comfort food on a cold day, and simple to prepare. serves nicely as a one-dish vegetarian meal. I couldn't find black quinoa, so I used the widely available white variety and it worked out fine. The walnuts are critical to give the dish a bit of crunch.