Servings:
4
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 100g raw whole meal rice
- -100g black rice
- -100g whole meal red rice
- -2 fennels
- -2 oranges
- -1 white onion
- -4 juniper berries
- -sesame oil
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Boil separately the 3 types of rice, each one with 300ml unsalted water, for about 30-40 minutes, until they’re well cooked and there’s no more water at the bottom (this way, they will preserve their own flavor). Mix them all in a bowl and season them with some gomashio and 2 tablespoon of sesame oil.
- Finely chop the onion and the fennel, make them the same size.
- From the orange, cut 2-3 thin slices of peel, then squeeze it and use the juice to flavor the rice (adjust the quantity of juice according to your own taste)
- In a wide pan, mix the fennel, the onion and the orange peels with the juniper, a tablespoon of olive oil and a pinch of salt. Cover with a lid and cook on a low heat for about 20 minutes, adding water as needed to prevent sticking. Remove the juniper and mix with a food processer until you obtain a cream.
- Place the rice in the plates and create a crown, then fill the center of the crown with the white cream. Decorate with the second orange, previously cut into slices, and the green part of the fennels.
