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
Brazil nut milk
100 g of Brazil nuts
300 ml of water
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
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.
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.
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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