Asparagus and Purple Sprouting Broccoli with Venus Black Rice Hazelnuts and Wensleydale
Prep: 10 minutes
Cook: 45 minutes
Cook: 45 minutes
Easy
Serves 4 people
A beautiful summery recipe using charred green vegetables, earthy black rice and sweet and nutty hazelnuts. Perfect for a satisfying mid-week meal or an alfresco dinner.
Ingredients
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250g Venus Black Rice
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625ml water
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Salt and pepper
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50g hazelnuts, skinless
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400g asparagus
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200g purple sprouting broccoli
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2 spring onions
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6 tbsp basil vinegar
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1 tsp sugar
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2 ½ tbsp Verdemanda Extra Virgin Olive Oil
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1 clove of garlic, peeled and crushed/finely chopped
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75g rocket/watercress
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100g Wensleydale cheese
Method
- Step 0: Heat your oven to 175C fan / 195C non-fan. Combine the rice and water in a pan with a good pinch of salt, bring up to a boil, turn down to a gentle simmer. Cook for 30 minutes, or until tender. Drain, keep the excess liquid and return the rice to the pan.
- Step 1: Place the hazelnuts on a tray and roast for 8 minutes, until golden brown. When cool, roughly chop.
- Step 2: Place a large pan of seasoned water on high heat to bring it up to a boil. Snap the woody ends off the asparagus. Peel the outer layer of the broccoli stalk. Once the water is boiling, blanch the asparagus for 1 minute then refresh in cold water. Repeat with the broccoli, then leave both on a kitchen cloth to absorb any water.
- Step 3: Peel and thinly slice the spring onions. Mix 3 tbsp vinegar, 1 tsp sugar and a pinch of salt then pour over the spring onions and leave to lightly pickle.
- Step 4: Make the salad dressing by combining 3 tbsp vinegar, 2 tbsp olive oil and the remainder of the rice liquid. Taste and add a pinch of salt.
- Step 5: When ready to serve, toss the asparagus and broccoli with 1/2tbsp olive oil. Heat a frying or griddle pan till hot then grill in batches in a dry pan till coloured on the outside. Just before they come out of the pan, add the chopped garlic, cook for 30 seconds, then take out.
- Step 6: Warm the rice with a little of the dressing, then divide between plates. Toss the veg with remaining dressing, check for seasoning and place on top of rice, with a handful of salad leaves. Finish with toasted hazelnuts, spring onions and crumbled Wensleydale.
