I had plans to register with a doctor, so, instead of my daily routes, I “went the other way.” You know, it’s an interesting experience?
I am in the fortunate position that I live right next to the park. Park, which is situated along the river and that park, in fact, is not confined with streets. The streets rather intersect the park, dividing it into a main part (with playgrounds, gym, alleys full of walkers) and forgotten, shameful part. This embarrassing part is not pruned, trimmed or frequented too often, so going there is somehow a adventure.
More than century-old willows bend over a lazy river. Gulls and ducks moved near the bridges, where they can count on the good hearts of children and groceries of the childs guardians. And here, at the edge of civilization, it is difficult to find any papers, cans or bottles. Broad avenue on the banks of the river is frequented by old ladies with tiny dogs and a few courageous shortening their way “through the city.” In the early morning avenue is full of life, runners and slowjoggers do not mind the unpopularity of the road. What matters is the length, surface and equal spacing between trees (willow trees are planted every 50m, which easily allows you to set intervals).
So I’m going, breathing still morning air and I plan dinner. Because the best ideas goes by walking. 🙂
I thought about sunflower seed risotto or maybe rather sunflowerotto. Polish network is full of recipes for kaszotto or pęczakotto. And I have a sunflower seeds and would not hesitate to use it.
It may seem that, although the recipe is for two people, the amount of sunflower seeds is a little too little. It is not. There is enough, belive me. Sunflower, admittedly, does not swell up as much as porridge or rice, but the portion is more than enough.
I served sunflower seeds risotto with grilled cherry tomatoes, roasted chanterelles and baked potatoes. For this salad with lettuce and I barely managed to eat my portion. Next time I give up potatoes.
Do not be afraid to experiment. Time for sunflowerotto 🙂
Ingredients (2 servings):
2.5 cups of sunflower seeds (not roasted and salted)
1 teaspoon lemon juice
a pinch of salt and pepper
1 tbsp coconut oil
3 cloves garlic
2 small onions
3 cups vegetable broth
cherry tomatoes (the branches)
a few new potatoes
- Sunflower rinse in cold water, then pour another portion of the water and leave for the night.
- Next day rinse sunflower.
- Put 3 tablespoons of seeds in a blender, mix with approx. ¾ cup water, lemon juice and season with a pinch of salt and pepper. Put aside.
- Mince the garlic, finely chop onions.
- Warm up the oil in a saucepan, add the onion and fry for a few minutes.
- When is soft, add the garlic. Fry for 2 – 3 minutes.
- Add the sunflower seeds and mix thoroughly.
- Add ½ cup of broth and cook until the liquid boil off.
- Add the rest of the broth and reduce heat. Cook sunflower seeds for approx. 20 – 30 minutes, uncovered.
- When the broth has evaporated entirely, add the sunflower cream and chopped green onions. Boil for a few minutes to evaporate the liquids.
Serve with grilled vegetables, roasted mushrooms and green salad. Bon Appetit!