Brown Rice Risotto with Nuts & Herbs (Le Pain)

Brown Rice Risotto with Nuts & Herbs

Serves 6

Ingredients

• 1/2 cup (3 oz/75 g) raw cashew nuts
• 1/2 cup (3 oz/75 g) raw almonds
• 1/2 cup (3 oz/75 g) raw sunflower seeds
• 1 3/4 cups (12 oz/350 g) Camargue or short-grain brown rice
• sea salt
• 5 tbsp extra virgin olive oil
• 5 tbsp extra virgin canola (rapeseed) oil
• 1 cup (2 oz/50 g) flat leaf parsley
• 1 tbsp tarragon leaves
• 10 large basil leaves
• 1 sprig of thyme, leaves only
• 1 cup (2 oz/50 g) watercress, stems removed

Instructions

1. Soak the cashews, almonds and sunflower seeds in 4 cups (1 3/4 pints/1 litre) of cold water for at least 2 hours. Soaking the nuts means they will have bite without being dry. 
2. Put the rice into a saucepan and cover with 4 cups (1 3/4 pints/1 litre) of water. Bring to a boil, cover and simmer for 30 minutes. Add 1 1/2 teaspoons of salt, mix well and cook for another 10 minutes or until the rice is tender but still has a slight bite.
3. Put the oils, herbs and 1/2 teaspoon of salt into a blender or food processor and blend until you have a thin purée.
4. Transfer the rice to a heated serving bowl. Drain and dry the nuts and sprinkle on top, then pour over half the herb purée and serve the remainder alongside.