How delicious is the Brown Rice Curry with Fava Bean Purée?
Did you know that brown rice in all its variations is among my favorite main courses.
It’s organic brown, therefore rich in fiber and nutrients, more than its white rice cousin.
It’s important that it is also long-grain, Italian, and organic. I use Apollo long-grain brown rice and I assure you it’s wonderful.
I no longer buy rice that is not certified Italian.
The so-called basmati, for example, only comes from India and Pakistan where the use of pesticides is really poorly controlled. So if someone tries to sell you Italian basmati, be cautious because it doesn’t exist.
The name basmati is not allowed here, and besides, the basmati type doesn’t grow in our climate in Italy. But there is a wonderful Italian rice called LONG GRAIN B RICE that resembles basmati a lot, is cultivated in Italy, and is subjected to rigorous pesticide controls. Try it; maybe it’s a bit less fragrant, but you gain in health.
This simple dish I propose today is a long-grain B brown rice curry with fava bean purée.
So I leave you some recipes and where you see written basmati (I call it that for convenience and because it’s more known) use long-grain B rice or Apollo rice!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 cup Basmati rice (long-grain B)
- 1 tbsp Indian curry
- 1 tbsp soy sauce
- 1 tbsp extra virgin olive oil
- 1 cup fava bean purée
- 0.35 oz Fig Cotto
- 1 pinch Sea salt
- 10 Taggiasca olives
- 4 sun-dried tomatoes in oil
- 4 walnut halves
- 10 leaves lamb's lettuce
Tools
- Pan
- Pot
Preparation
Rinse the Gange or basmati brown rice well under running water.
Cook it for absorption or as you prefer, respecting the times indicated on the package.
For absorption, it cooks in 20 minutes in double its water, so 200 grams of rice in 400 grams of water.
Drain and set aside to cool slightly.
In a pan, pour a drizzle of extra virgin olive oil, add the curry, stirring and toasting a little until it releases its aroma.
Mix to flavor the rice, also add the tamari (aged and gluten-free soy sauce), the pitted Taggiasca olives, and the thinly sliced sun-dried tomato strips, and toss the rice for a few minutes. Adjust flavor if more salt is needed, but tamari seasons well.
Plate using a ring, decorate with walnuts, serve with lamb’s lettuce, accompany with fava bean purée.
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Tips
As you well know, rice doesn’t keep very well, so try to eat it by the next day.
Same goes for the fava bean purée, store in tightly closed containers in the refrigerator.
Variations
You can prepare the same dish with other grains, on the blog you’ll find many ideas also with millet, quinoa, buckwheat, spelt, etc.
