I’m back with a very simple recipe, so light, so nutritious, so top-notch, sweet and sour brown rice.
This time I wanted to use 70% whole Carnaroli rice mixed with 30% wild rice, a new product from Rebel Grain. I’ve already talked about wild rice in the recipe wild rice with lentils and escarole.
The wild rice looks like rice, but if you look closely, you’ll see it’s not rice because the grains are very long and thin, dark brown almost black. However, when cooked, the grains open and are light inside. Mixed with whole Carnaroli it becomes very delicate.
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- Difficulty: Very easy
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 1 cup whole Carnaroli rice (this is about rice)
- 1 sun-dried tomatoes in oil
- 1 tbsp tamari
- 2 tbsp extra virgin olive oil
- 1 tsp rice malt
- 1 tsp umeboshi vinegar
- 1 tbsp chia seeds
- 1 tsp marjoram
- 1 bunch pak choi flowers
Tools
- 1 Mold
Steps
Wash and soak the whole Carnaroli rice with wild rice for a few hours. Bring water to a boil, add the rice, after 5 minutes, discard the water, add new slightly salted water, and cook for about thirty minutes.
Taste and if it’s cooked, drain well.
In a pan, pour a drizzle of oil, add the chopped sun-dried tomatoes, toss the rice, season, add the tamari mixed with the malt and umeboshi vinegar, and sauté.
Add marjoram and chia seeds and mix.
Pour everything into a mold, press down a bit, and flip decisively onto a plate.
Decorate with edible flowers. Serve with legumes.
