Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 150 g of Red Rice
- - 125 g of Black Beans
- - 600 g of Peeled Tomatoes
- - 12 lattuce leaves
- - 3 shallots
- - 1 tablepoon of grated fresh ginger
- - EVO oil
- - Salt
INSTRUCTIONS
- Heat up lattuce leaves for a few seconds in boiling water, place them in cold water and then on a canvas to dry
- Cover rice in a pan with 450 ml of lattuce boiled water, and cook with cover for about 34-40 minutes on a low fire, until the liquid will be absorbed.
- Drain beans, and cook them with a pressure cooker with 2 glasses of water for about 30 minutes from the whistle. Then let them rest in the cooking broth.
- Fry grated shallots in a saucepan for 5 minutes with 3-4 tablespoon oil, then add peeled tomatoes. Salt and add ginger, then go on for 10 minutes .
- Put drained beans in a cold water bowl. So prepare 2 tablespoon of intact black beans, smash the others and mix them with the hot rice; add salt and 3-4 tablespoon of tomato sauce, amalgamating.
- Put rice on lattuce leaves, close them and place them in the centre of plates, cover them with the remaining tomato sauce. Decorate with beans and dish out.
