A tasty and easy dish to make, a delicious risotto that lovers of sweet and sour and vegan cuisine will definitely appreciate.

 

BITS AND BOBS – SERVE 4

400 g brown wild rice

300 g peeled pomegranate

Balsamic vinegar

A pinch of sugar

Olive oil, salt and pepper

Crispy wild rice on pomegranate

Crispy wild rice on pomegranate

READY…STEADY…COOK!

Boil the rice for the time indicated on the box. In the meanwhile prepare the pomegranate sauce: put the seeds in a hand blender beaker – remember to keep a few seeds apart for the final decoration, and blend with oil, balsamic vinegar, salt and pepper to taste : the flavour should be somewhere between sour pomegranate and round oil.

Blend until creamy. If the mixture seems too thick and difficult to blend, add a splash of water and continue mixing until you get a smooth, frothy sauce, and then put it in the fridge.

Drain the rice. Heat a little extra virgin olive oil in a non-stick frying pan and sauté the rice on a high heat, so that it gets crispy.

Pour a little pomegranate sauce in a dish, then add the brown rice (use a cooking ring if available) and decorate with pomegranate seeds.

 

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