INGREDIENTS
Glazed carrots:
- 500 g of carrots
- 1 clove of garlic
- Extra virgin olive oil to taste - A pinch of salt
- Water to taste - Fresh ginger (grated)
- ½ lemon (juice)
- 1 knob of honey
- Aromas to taste: paprika or chilli pepper, mustard grains, lemon thyme, black garlic ect..
Aromatic rice:
- 200 g of Emma aromatic rice
- 400 ml of water (ratio 1:2)
- Salt to taste - Extra virgin olive oil to taste
Extras (optional but recommended!) :
- Fresh chives - Marjoram
- Chopped
toasted almonds
PROCEDURE
1.Prepare the glazed carrots
Wash the carrots thoroughly, peel them and cut them into strips about 1 cm thick. In a large skillet, heat a drizzle of oil and sauté a whole clove of garlic. Remove the garlic, add the carrots and sauté for a few minutes. Add some water, the chosen flavors and a grated fresh ginger.
Cover with a lid and let it simmer, stirring occasionally, until the carrots are tender and slightly caramelized.
At the end of cooking, squeeze half a lemon and add a knob of honey: mix well to glaze.
2. Cook the aromatic rice
In a small saucepan, combine 200 g of rice with 400 ml of water and a pinch of salt. Bring to a boil without stirring, then lower the heat and cook with the lid slightly open, until the water is completely absorbed. Drain any excess water and transfer the rice to a large bowl. Gently grate it with a fork and add a drizzle of oil to keep it
3. Make up the plate. Plate
the rice well stretched out and place the glazed carrots on top. Add a final touch with fresh herbs or a handful of crushed toasted almonds.
Enjoy this dish that is healthy, aromatic and full of character. Perfect both as a light single dish and as an original accompaniment.