Vegan Onion Ryesotto
This fantastically wholesome vegan onion ryesotto recipe came along just after Christmas when all of us felt we had overindulged in Christmas treats a little too much. It was also one of those days where you have to make do with what you can find in your store cupboard. We find these challenges often present us with outbursts of creativity, not always successful but in this case very much delicious.
Rye in general has a great earthy flavour, married up with onion, it gives the dish a mildly sweet note. Pair it with a sharp herb salad such as celery greens, parsley and rocket and you have made yourself a simple yet so flavoursome dish.
- 1.5 cups rye
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried thyme
- 1 l vegetable stock
- yeast flakes to taste (optional)
- freshly milled black pepper
How it’s done
Depending on how far ahead you are planning the ryesotto, if you have time, it is a good idea to soak the rye grains for a couple of hours. Over night is great, but even 4 hours will make a difference in reducing your cooking time.
- In a heavy bottomed saucepan heat the oil.
- Gently fry the onion until translucent. Tip the garlic in and cook for about 30 seconds.
- Add the thyme and rye, stirring continuously, incorporating all ingredients.
- Pour in about 1/4 of the stock and stir well. Once all the liquid has evaporated, add more. Don’t forget to stir.
- If you have soaked the rye grains, it’ll probably take as long as a regular risotto. If you haven’t then it will take considerably longer. Personally we don’t think that’s a problem as it is quite soothing to watch the grains bubbling away.
- Once the rye is cooked, you may want to add some nutritional yeast flakes.
- Serve the ryesotto while still hot with a crisp her salad and crusty white bread.
We would love to see your creations. Just post them on Instagram with #thevitalsisterscreations