Crunchy black rice with green vegetables and Brazil nut milk

Serves 4

Black rice

200 g of black rice

1 litre 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 nuts

300 ml of water

Green Vegetables

8 spears of aspargus

1 green bell pepper

100 g of snow peas

100 g of leek (only the white part)

100 g of broccoli

50 g of celery

50 g of scallion

Method

Black Rice

Sweat the onion in the olive oil then 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 al dente. Sauté the garlic in a frying pan with olive oil then add the rice and fry until crispy.

Brazil nut milk

Blend the Brazil nuts with the water. Strain off with a thin chinois sieve. Season with a little bit
of salt and put to one side.

Green Vegetables

Cut the leek around 5 cm then cut in half. Cut the green bell pepper into diamonds. Clean the asparagus and cut it into 5 cm pieces. Slice the snow pea into 1 cm strips. Heat a pan with olive oil then lightly toast the leek, green bell pepper, asparagus and the snow pea. Blanch the broccoli and sauté with a little bit of olive oil. Open the scallion in the middle and sliced it to approx 0,2 mm. Slice the celery with a mandolin; around 0,2 mm of thickness. Put the scallion and celery in 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.