Black rice with stewed savoy cabbage

Black rice, aromatic and characterized by an intense flavour, combines well with the delicate taste of the savoy cabbage. Try it!

Black rice with stewed savoy cabbage
90
4
220 grams black rice
pepper
400 grams savoy cabbage
2 tablespoons soy sauce
1 clove garlic
1 leaf laurel
1 ladle vegetable broth
1 carrot
2 tablespoons olive oil
salt
aromatic herbs
1 celery
10 grams dried mushrooms
thyme
white wine
1 onion


First mince the onion, carrot, celery, 1 clove of garlic and some thyme. Leave the mushrooms to soak, then dry them and keep their water aside.

Sauté the vegetables with a dash of olive oil and a leaf of laurel, add the mushrooms and then cook for 10 minutes. Remove the pot from the flame, slice the savoy cabbage thinly and add it to the minced vegetable mixture. Add also a ladle of broth, a pinch of salt and pepper and stew for about 15 minutes.

Filter the mushroom water and pour it in a pot with soy sauce, wine and some thyme; add salt and when it boils, cook the black rice for 30 minutes. Later, divide the rice in different moulds, let it chill and finally serve with the stewed savoy cabbage.

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