Servings:
4
Prep time:
20
Cooking time:
60
INGREDIENTS
- - 200 g of rice half Integral
- - 200 g of red lentils
- - 100 g celeriac
- - 1 carrot
- - 1 celery
- - 1 bay leaf
- - Extra virgin olive oil
- - Salt
- - capers
- - wild herbs
INSTRUCTIONS
- Boil the rice in lightly salted water (times may vary depending on the chosen rice), drain and season it with a tablespoon of oil. Keep the cooking water.
- Peel the celeriac and cut into small pieces and cook in a pan with a tablespoon of oil until it is soft. Then shake it and mix it with rice.
- Heat in a saucepan 2 tablespoons of olive oil with bay leaves and, possibly, with a pinch of asafetida, then add celery and carrots cut into chunks and cook for about ten minutes. At this point add the lentils well washed and cover with water of the rice cooking. Let simmer for 15 minutes.
- Remove from the heat, remove the bay leaf and blend the vegetables with a hand blender obtaining a smooth puree. Check the salt and keep warm.
- Form in each dish a crown of rice with the aid of a ring mold and distribute at the center of it the mashed lentils. Complete the dish and garnish the rice with capers, chopped vegetables and herbs.
