2 teaspoons garlic, chopped
Sauté shallots, garlic, and onions, add in brown rice and chickpeas. Season with salt and pepper.
2 teaspoons shallots, diced fine
1 cup spring vegetables, asparagus and fava beans blanched, pea shoots, morels
2 cups washed and sliced fennel, eggplant and portabellas
1 cup red onions, julienned
2 cups chickpeas, cooked
4 cups short grain brown rice, par cooked
1/2 cup slow roasted plum tomatoes
3 cups vegetable stock
Steam rice with a small amount of steeped saffron and vegetable stock, cook covered for about 35 minutes.
Sauté vegetables in hot canola oil and add roasted tomatoes. May need to add some vegetable stock to keep moist and season with salt and pepper.
Plate the brown rice first, top with vegetables. Garnish the plate with Red Curry Oil and fennel fronds.
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