Description
Kohlrabi is one of the most useful types of cabbage. Wild rice is also known as one of the most useful. Although, this does not rice, and marsh grass. In my fictional dish you'll find an interesting combination of flavors and textures.
Ingredients
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Kohlrabi
300 g
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Wild rice
5 Tbsp
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Dried apricots
10 piece
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Walnuts
4 Tbsp
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Cilantro
3 Tbsp
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Rum
20 g
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Walnut oil
1 Tbsp
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Lemon juice
3 Tbsp
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Lemon peel
1 Tbsp
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Salt
-
Black pepper
Cooking
Dried apricots coarsely chop and pour light rum. Leave for an hour, periodically shake or just stir.
Wild rice (not to be confused with black rice) from Mistral pour water in the ratio 1:3, bring to a boil and cook under lid on low heat for about 50 minutes. The rice is ready when most of the seeds will reveal.
Dried apricots with liquid to break the immersion blender. Add the juice and zest of a lemon, walnut oil, salt and black pepper.
Stir in the ground in the hot rice and keep it for 15 minutes. During this time, the alcohol flavour will evaporate and the rice will get the necessary flavor and aroma.
Kohlrabi peel and cut into slices with a thickness of 3-5 mm.
Boil in salted water 5 minutes. Then quickly cool in ice water and drain on paper towel. Interestingly, kohlrabi does not lose its beneficial properties during heat treatment.
To the cooled rice add the walnuts and coriander. Try, maybe You will want to prisolit or pepper.
Spread the rice over the slices of kohlrabi. At desire it is possible even slightly to throw oil.
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