We have decided that Sarah Britton knows her food, and this quinoa “risotto” with scapes is one of the best recipes we have tried from My New Roots. I’ll even forgive her for calling this a “risotto,” which traditionally is made only with arborio rice.
The garlic scapes add an exotic flair to this gorgeous spring dish. Scapes are the stems and unopened flower buds of certain varieties of garlic, and I have fallen in love with them.
My family and I had received some excellent news just hours before making this dish, which quickly became the perfect celebratory supper. This completes our fourth recipe from Britton’s book, which leaves 101 recipes to go. Bring on the Britton (and the scapes).
Finally, I have two more recipes from Heidi Swanson’s Super Natural Cooking also to report: a big noodle curry pot and an elegant spring minestrone.