A mixture of Wild rice and red husk pulled and unhulled rice 🍚 steamed in seaweed stock, severed with tiny grilled cauliflower and roasted baby potatoes in rosemary and thyme garnished with Presley and coriander petals.
50g of wild black rice
50g of brown rice
50g of red husk rice
200ml of seaweed stock or water
1 Tbsp of coconut oil
1 Tbsp of olive oil
1 Tsp of paprika powder
1/2 Tsp of salt
1/2 Tsp of black pepper
1 Tbsp of onion and garlic powder.
1 medium onion
1 glove of garlic
1 medium size cauliflower
A handful of chopped Presley and coriander.
Cut the cauliflower into tiny pieces (optional) and transfer to a baking tray, add the paprika, salt, black pepper, 1 Tbsp coconut oil, chopped leeks, and 1 Tbsp of brown sugar, mix all together and put into a pre-heated 200c oven. For the baby potatoes chop into halves, and transfer into a baking tray, add the 1 tsp of olive oil, garlic, and onion powder, pinch of salt and pepper, add the fresh rosemary and put into the pre-heated 200c oven, ( bonus points if you put both “cauliflower and into the pre-heated” for a total of 40minutes. .
For the rice:
Cut onion into small cubes, along with the garlic and transfer into a preheated pan, add the coconut oil, and sauté the onions until slightly brown “slightly” then add the salt and the rice mixture gently stir and add the freshly made seaweed and let it simmer for 20- 25minutes (low heat) then serve and enjoy 😊