Roasted red rice with carrots, corn and kale
Ingredients for 4 servings
280g red rice
2 corncobs, steamed
1 tbsp Tahini
Extra Virgin Olive Oil
Balsamic Vinegar of Modena PGI
1 tsp honey
Author: Licia Cagnoni
Boil the red rice in plenty of lightly salted boiling water. Drain as soon as al dente.
Peel and dice the carrots. Season with oil, pepper and salt and set in an oven dish layered with oven paper. Cook for 10-12 minutes at 200° C.
Butter the corncobs, season with salt and pepper and place them in the oven as well. Cook and turn them every so often until golden on all sides.
Using a sharp knife, remove the kernels from the cob.
Heat up a large pan, add some olive oil, the kale leaves torn in pieces and sauté for some minutes. Add the rice. Sizzle for a few minutes on high flame. Sprinkle some tablespoons of Balsamic Vinegar of Modena PGI
Add the corn and carrots and stir rapidly. Serve with a dressing made by blending the soy sauce with honey and Tahini. Thin with some spoons of water until the texture comes fluid.