For 4 people
200 g of black rice
1 litter of vegetable stock
1 g of saffron
100 ml of white wine
50 g of minced onion
5 g of minced garlic
50 ml of olive oil
Brazil nut milk
100 g of Brazil nut
300 ml of water
8 units of aspargus
1 green Bell pepper
100 g of snow pea
100 g of leek (only the white part)
100 g of broccoli
50 g of celery
50 g of scallion
Sweat the onion in the olive oil. Add the rice and the white wine.
After the wine has boiled away, add the vegetable stock gradually and the saffron and cook for about 30 minutes or until is cooked al dente.
On a frying pan with olive oil put the garlic and sauté. Add the rice and fried til became crispy.
Brazil nut milk
Mix the brazil nut with the water on a blender.
Strain of with a thin chinois.
Season with a little bit of salt and reserve.
Cut the leek around 5 cm and after CUT in the middle.
Cut the green bell pepper shaped diamond.
Clean the asparagus and cut it with around 5 cm
Sliced the snow pea in strips of 1 cm.
On a hot sauce pan with olive oil lightly toast the leek, green bell pepper, asparagus and the snow pea. Reserve.
Blanch the broccolis and sauté with a little bit of olive oil. Reserve.
Open the scallion in the middle and sliced it around 0,2 mm.
Sliced the celery with a mandolin. They should be around 0,2 mm of thickness.
Put them on a bowl with water and ice, so they are slightly curled.
On a flat dish, arrange the black rice in the middle and the vegetables on the top of the rice.
Add the brazil nut milk around the rice.
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