Rice with mushrooms and cauliflower
4 servings
60 minutes
Mushrooms are pureed, and rice is cooked with wine, garlic, coconut milk and lemon juice. Recipe by Jose Ramirez-Ruiz, co-founder and chef of the New York restaurant Semilla.
1
For mushroom puree, sauté 225 grams of champignons in half canola oil over medium heat until golden brown. Add two cloves of garlic and chopped onion. Wait until the garlic is browned. Add thyme. Deglaze with cream, reduce heat and cook until the cream reduces by half. Blend, season with salt, pepper, and vinegar. Keep warm.
- Button mushrooms: 285 g
- Canola oil: 20 ml
- Garlic: 3 cloves
- Onion: 130 g
- Thyme: 5 g
- Cream: 300 ml
- Salt: to taste
- Ground black pepper: to taste
- Red wine vinegar: to taste
2
Sauté chopped garlic and white onion in canola oil until translucent. Add rice and mix well. Deglaze with wine until it evaporates. Add half a liter of water, cook on high heat, stirring to prevent rice from sticking. As it evaporates, gradually add more water (another half liter), then add tomato water (juice from grated tomatoes) until the rice is 95% cooked. Add coconut milk, lemon juice, and salt if needed.
- Garlic: 3 cloves
- White onion: 73 g
- Canola oil: 20 ml
- Bomba rice: 170 g
- Dry white wine: 1 tablespoon
- Tomato juice: 500 ml
- Coconut milk: to taste
- Lemon juice: to taste
- Salt: to taste
3
Place mashed potatoes on plates, then rice. Garnish with sliced mushrooms and grated cauliflower. Drizzle a little cider. Finish with warmed brown butter.
- Button mushrooms: 285 g
- Cauliflower: 40 g
- Cider: 1 tablespoon
- Brown butter (beurre noisette): 40 g