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
A pinch of sugar
Olive oil, salt and pepper
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.