For 4 people
Black rice 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 Salt Black pepper
Brazil nut milk 100 g of Brazil nut 300 ml of water
Green Vegetables 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
Black rice 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.
Green Vegetables 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.
Plating 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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