{one pot meal love} black bean, scallops, leek & rosemary risotto

I am officially out of food.

Well, technically, I do have homemade brownies from America's test kitchen and pumpkin cinnamon pecan chocolate chip granola to snack on. (sorry about the drool on your laptop; more on these later)

But after a weekend of traveling and eating out, followed by exams and a day trip to an amusement park, my body needed something more. It needed healthy, veggie-filled, whole grained, lean protein-laden, real people, grown-up homemade food. So I decided to make risotto. Because I remembered that I have brown rice and black beans in the pantry. And I have two sticks of carrots, one onion, one stick (is that the correct unit?) of leek, ginger, garlic, ketch up and strawberry jam in the fridge. (but the strawberry jam and ketchup may be irrelevant) Oh and frozen baby scallops in the freezer. I don't know if you are the type of person to have these ingredients on hand when you run out of food. You probably should be.

Black bean, Scallops, Leek & Rosemary Risotto

Ingredients:

brown rice- two cups, uncooked

black beans- one cup, uncooked

onion- one

leek- one stick

carrot- two sticks

baby scallops- a cup and half

garlic- 4 cloves

ginger- optional

rosemary- 1 tbs

basil- 1 tsp

cilantro- 1 tsp

thyme- 1 tsp

cayenne pepper- 1 tsp

soy milk- 3/4 cup

olive oil- 3 tbs

balsamic vinegar- 4 tbs

Directions:

1. Cook black beans and rice in rice cooker if you have one. Stovetop is fine if you don't.

2. Sautee diced/sliced leek, onions, garlic, ginger, carrots and scallops together in large pan with olive oil and balsamic.

3. Pour almost-cooked rice bean mixture into large pan. Mix in the herbs and the soymilk. Simmer on medium until ready.