THE CRIMSON GRAIN-SWELL
(Our Play on Mexican Red Rice)
Ingredients: 300g Long-grain rice, 1 Onion (pureed), 2 cloves Garlic, 1 Carrot (minced), 1 tsp Cumin, 1 tsp Garlic powder, 1 tsp Salt, 2 tbsp Tomato purée, 600ml Chicken stock...
Ingredients
- 300g Long-grain rice
- 1 Onion (pureed)
- 2 cloves Garlic
- 1 Carrot (minced)
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1 tsp Salt
- 2 tbsp Tomato purée
- 600ml Chicken stock
Cooking Method
- The Scorch Fry the dry rice in 2 tbsp oil until it turns a pale gold and smells nutty.
- The Architect Add onion, garlic, and carrot; sauté until the moisture is gone.
- The Bloom Add tomato purée and spices with a 40ml splash of stock; toast until the rice is stained deep red.
- The Swell Add remaining stock; simmer covered for 15 minutes until the liquid is absorbed.
- The Final Flourish Fluff with a fork and top with raw fresh peas and lime zest.