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	<title>leannes.cooking &#187; Grains</title>
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	<description>Fabulous Recipes</description>
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		<title>Cheesy Vege Rice</title>
		<link>/?p=2846</link>
		<comments>/?p=2846#comments</comments>
		<pubDate>Fri, 30 Jul 2021 01:21:15 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2846</guid>
		<description><![CDATA[This quick, simple recipe is great winter comfort food and can be kept and reheated if you don&#8217;t want to serve it all at once. This is the base recipe and can be made even better by adding herbs, garlic and chilli and if you don&#8217;t want to stick to vegetarian, you can easily mix &#8230; <a href="/?p=2846" class="more-link">Continue reading <span class="screen-reader-text">Cheesy Vege Rice</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2846</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Celeriac &amp; Mushroom Risotto</title>
		<link>/?p=1735</link>
		<comments>/?p=1735#comments</comments>
		<pubDate>Wed, 21 Oct 2015 03:23:35 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[celeriac mushroom risotto]]></category>
		<category><![CDATA[Ghiotti Grana Padano]]></category>
		<category><![CDATA[Ghiotti Salame Milano]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[risottos]]></category>
		<category><![CDATA[rosemary]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1735</guid>
		<description><![CDATA[I like to think of a risotto as a blank canvas that I can get creative with and the combination of celeriac and mushrooms pairs with Ghiotti Salame Milano and Ghiotti Grana Padano really well in this recipe. Grano Padano is more subtle and less nutty and salty than Parmesan, and this more delicate flavour is ideal for risotto &#8230; <a href="/?p=1735" class="more-link">Continue reading <span class="screen-reader-text">Celeriac &#038; Mushroom Risotto</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1735</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>North African Stuffed Eggplant</title>
		<link>/?p=1439</link>
		<comments>/?p=1439#comments</comments>
		<pubDate>Tue, 08 Sep 2015 00:19:56 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy meals]]></category>
		<category><![CDATA[Mediterranean dishes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[North African spices]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[stuffed eggplant]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1439</guid>
		<description><![CDATA[My challenge with this recipe was to create a dish with eggplant that even &#8220;eggplant haters&#8221; would enjoy and I think I&#8217;ve nailed it! This is a gluten free, vegetarian dish that you can serve to non-vegetarian meat-eaters and eggplant haters alike &#8211; the flavours and textures are wonderful and this could be served as &#8230; <a href="/?p=1439" class="more-link">Continue reading <span class="screen-reader-text">North African Stuffed Eggplant</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1439</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Kohlrabi Risotto</title>
		<link>/?p=1390</link>
		<comments>/?p=1390#comments</comments>
		<pubDate>Fri, 04 Sep 2015 04:27:44 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1390</guid>
		<description><![CDATA[Kohlrabi is such a versatile vegetable and perfect in risottos because it remains crunchy even after its been cooked, so along with its subtle radish flavour, it adds another texture to the risotto. If you are lucky enough to find a kohlrabi with its leaves intact, chop them and include them in the risotto when &#8230; <a href="/?p=1390" class="more-link">Continue reading <span class="screen-reader-text">Kohlrabi Risotto</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1390</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Smoked Fish &amp; Jerusalem Artichoke (Orzo) Risotto</title>
		<link>/?p=1081</link>
		<comments>/?p=1081#comments</comments>
		<pubDate>Sun, 09 Aug 2015 19:42:16 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Eastern Australian Salmon]]></category>
		<category><![CDATA[Jerusalem artichokes]]></category>
		<category><![CDATA[kawahia]]></category>
		<category><![CDATA[orzo]]></category>
		<category><![CDATA[risoni]]></category>
		<category><![CDATA[seafood risotto]]></category>
		<category><![CDATA[smoked fish]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1081</guid>
		<description><![CDATA[This risotto is quick and easy to make and the combination of  the flavour and soft texture of the smoked fish together with the crunchy, nutty flavoured Jerusalem artichokes is delicious. Orzo (also known as Risoni), looks like rice, but it actually is a pasta made from durum wheat and semolina and is perfect for &#8230; <a href="/?p=1081" class="more-link">Continue reading <span class="screen-reader-text">Smoked Fish &#038; Jerusalem Artichoke (Orzo) Risotto</span></a>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Rosemary, Chia &amp; Parmesan Crackers</title>
		<link>/?p=1027</link>
		<comments>/?p=1027#comments</comments>
		<pubDate>Tue, 04 Aug 2015 23:20:52 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[chia seeds]]></category>
		<category><![CDATA[fine polenta]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy baking]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[rosemary parmesan cheese crackers]]></category>
		<category><![CDATA[savoury biscuits]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1027</guid>
		<description><![CDATA[Not only do these crackers look great, but they are a great addition to any cheeseboard, a nice healthy snack or a perfect starter served with olive oil with a drizzle of balsamic for dipping &#8230; and best of all they are quick and simple to make! Despite all the hype about chia seeds being &#8230; <a href="/?p=1027" class="more-link">Continue reading <span class="screen-reader-text">Rosemary, Chia &#038; Parmesan Crackers</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1027</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>&#8220;The Works&#8221; (Pearl Couscous) Risotto</title>
		<link>/?p=906</link>
		<comments>/?p=906#comments</comments>
		<pubDate>Mon, 20 Jul 2015 05:36:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[anardana]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[beetroot]]></category>
		<category><![CDATA[broad beans]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[ground pomegranate seeds]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=906</guid>
		<description><![CDATA[I&#8217;ve called this &#8220;The Works&#8221; Risotto, because I literally looked in the fridge/freezer and the cupboard and used what was available &#8211; ingredients that I thought would work well together. Risotto&#8217;s are fun to make because you can be inventive with your choice of ingredients. I used pearl couscous in the very first recipe I &#8230; <a href="/?p=906" class="more-link">Continue reading <span class="screen-reader-text">&#8220;The Works&#8221; (Pearl Couscous) Risotto</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=906</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lotus Root, Bok Choy &amp; Shitake Rice Pie</title>
		<link>/?p=762</link>
		<comments>/?p=762#comments</comments>
		<pubDate>Tue, 07 Jul 2015 05:50:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[lotus root]]></category>
		<category><![CDATA[rice pies]]></category>
		<category><![CDATA[shitake mushrooms]]></category>
		<category><![CDATA[vegetarian dishes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=762</guid>
		<description><![CDATA[I recently had a lotus root dish in a Chinese restaurant in Auckland for the first time and loved it, so managed to buy it frozen from an Asian grocery store to create this dish. It is crunchy (even when cooked), delicate flavoured &#8211;  an edible root of the aquatic lotus plant. It is low in &#8230; <a href="/?p=762" class="more-link">Continue reading <span class="screen-reader-text">Lotus Root, Bok Choy &#038; Shitake Rice Pie</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=762</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mushroom &amp; Celery Adobo Risotto</title>
		<link>/?p=678</link>
		<comments>/?p=678#comments</comments>
		<pubDate>Sat, 04 Jul 2015 09:26:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[adobo]]></category>
		<category><![CDATA[arborio]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=678</guid>
		<description><![CDATA[I love the combination of flavours in classic Filipino adobo dishes (see Pickled Pork Adobo with Coconut Sauce), so have created an adobo risotto which can be eaten on its own or served as a side dish (pan fried fish fillets would be a perfect match). As with all my recipes, adjust the quantity of chilli &#8230; <a href="/?p=678" class="more-link">Continue reading <span class="screen-reader-text">Mushroom &#038; Celery Adobo Risotto</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=678</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Leek &amp; Kale Risotto</title>
		<link>/?p=355</link>
		<comments>/?p=355#comments</comments>
		<pubDate>Sun, 10 May 2015 20:30:42 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=355</guid>
		<description><![CDATA[I used brown rice for this risotto, but this does take a much longer time to cook than arborio rice and even when all the liquid has been absorbed it is still a little too al dente for my taste, so if you don&#8217;t fancy your rice with so much &#8220;crunch&#8221;, I would suggest you use arborio &#8230; <a href="/?p=355" class="more-link">Continue reading <span class="screen-reader-text">Thai Leek &#038; Kale Risotto</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=355</wfw:commentRss>
		<slash:comments>1</slash:comments>
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