Ingredients
-
1½ cups / 320 g Black Rice
-
Fine Sea Salt
-
3 large Leeks
-
2 knobs of Ghee
-
5 Garlic
-
14 ounces / 400 g Chanterelle Mushrooms
-
½ cup / 112 ml Vegetable Broth
-
Cold-pressed Olive Oil
-
Freshly cracked Black Pepper
-
Chopped fresh Chives
Directions
Steps
|
1
Done
|
In a small saucepan set over medium heat, combine the rice, 2 pinches of salt, and 3 cups / 675 ml water. Bring to a boil, reduce the heat, cover the pan, and simmer until the water has been absorbed, about 45 minutes. Remove from the heat. |
|
2
Done
|
Slice the white part of the leeks into rounds about the width of a scallop (about 1 inch / 2.5 cm). |
|
3
Done
|
In a large skillet, over medium heat, melt a knob of ghee. Add the garlic and fry just until golden, about 2 minutes. Add the mushrooms and a pinch of salt, and toss to coat. Cook without stirring for about 5 minutes (this will allow the mushrooms to brown on one side). Then flip them over and fry until golden on the other side. Remove from the pan, cover, and keep warm. |
|
4
Done
|
Without cleaning the pan, pour in the vegetable broth and bring it to a simmer. Add the leek rounds to the pan, cover, and cook, flipping them once, for 5 to 6 minutes, until tender. |
|
5
Done
|
To serve, put a quarter of the black rice on each plate. Top with the mushrooms and the leek rounds. Drizzle with olive oil, sprinkle with cracked black pepper, and add a sprinkling of chives, if using. Serve hot. |
