After some investigation I discovered that name kohlrabi comes from the German word "kohl", meaning cabbage, and "rabi", or turnip. Which it supposedly tastes like. I thought it tasted a lot like a broccoli stalk. I decided to use mine in an Italian inspired risotto. Turned out to be a new favorite of mine! I've never made a risotto before so I don't know if this is the right way, or just the Emily way. Feel free to comment and correct me if I am wrong.
- 1 and 2/3 cup brown rice
- 5 cups vegetable broth
- 1 tbs coconut oil (or other cooking oil)
- 4 cloves garlic, minced
- 1 sweet onion, diced
- 4 kohlrabi bulbs, peeled and cubed
- 1 cup fresh basil
- 1 tbs Italian seasonings
- 1 can chickpeas
- 1/4 cup nutritional yeast
- salt & pepper, to taste
- Combine the rice and vegetable broth in a medium pot and bring to a boil. Reduce heat, cover, and simmer (for about 20-30 minutes) while preparing the other ingredients.
- In a large skillet saute the onion and garlic in 1 tbs coconut oil for 5-7 minutes. Add the kohlrabi, basil, and italian seasonings and continue to cook for about 15 minutes or until the kohlrabi has softened.
- While rice is still cooking, transfer it to the large skillet with the kohlrabi. Add the chickpeas, nutritional yeast, and salt and pepper. Continue to simmer until the rice is cooked entirely.
|Kohlrabi with beets-- Mom likes to make them :)|
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