Michelle's FreeFrom dried lime and mushroom risotto
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
Dried limes are a staple of Arabic cookery and give a subtle, pleasantly bitter undertone to a dish. You should be able to buy them in any Middle Eastern supermarket.
8 tbsp olive oil
Heat 4 tablespoons of oil in a wide pan and add the cumin, onion, 3 of the garlic cloves and the celery. Fry together fairly briskly, but without burning, for 4–5 minutes. Add the okra and aubergine, mix well then lower the heat, cover the pan and sweat for 15 minutes or until all the vegetables are soft.
Serves 6 – per portion
Back to more freefrom vegetable and vegetarian recipes