THE SAFFRON GARDEN GRAINS
(Our Play on Arroz de Legumes / Vegetable Rice)
Ingredients: 300g Carolino rice, 1 Carrot, 1 Zucchini, 100g Peas (all diced small), 1 tsp Saffron, 1 tsp White pepper, 1 small onion (pureed), 2 cloves Garlic, 50g Butter...
Ingredients
- 300g Carolino rice
- 1 Carrot
- 1 Zucchini
- 100g Peas (all diced small)
- 1 tsp Saffron
- 1 tsp White pepper
- 1 small onion (pureed)
- 2 cloves Garlic
- 50g Butter
Cooking Method
- The Architect Fry onion puree and garlic in butter until it becomes a sweet golden jam.
- The Bloom Add spices and the carrot with a 30ml splash of stock; the heat will release the golden saffron oils.
- The Scorch Add rice; toast for 1 minute until every grain is yellow.
- The Swell Add remaining stock and vegetables; simmer covered for 15 minutes until creamy but firm.
- The Final Flourish Finish with raw extra virgin olive oil and fresh raw parsley.