THE CRIMSON GARDEN-GRAINS
(Our Play on Mexican Red Rice with Veg)
Ingredients: 300g Long-grain rice, 100g Peas, 1 Carrot (diced), 1 Onion (minced), 1 tsp Cumin, 1 tsp Smoked paprika, 1 tsp Salt, 2 tbsp Tomato purée, 600ml Chicken stock...
Ingredients
- 300g Long-grain rice
- 100g Peas
- 1 Carrot (diced)
- 1 Onion (minced)
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 2 tbsp Tomato purée
- 600ml Chicken stock
Cooking Method
- The Scorch Fry dry rice and carrot in 2 tbsp oil until the grains are pale gold.
- The Architect Add onion; sauté until translucent and sweet.
- The Bloom Add tomato purée and spices with a 40ml splash of stock; toast for 2 minutes until rice is red.
- The Swell Add remaining stock and peas; simmer covered for 15 minutes.
- The Final Flourish Top with fresh raw lime zest and fresh coriander.