black rice with black kale and truffle oil
Preparation Time: 10
Cooking Time: 50
Serves: 6
Ingredients
1 tbsp butter
3 tbsp olive oil
1 onion, chopped
300g venere nero (black rice) or wild rice
400g can of chopped tomatoes
2 garlic cloves, crushed
1 litre vegetable or chicken stock
500g cavalo nero
3 garlic cloves, thinly sliced
2 tbsp freshly grated parmesan cheese
a drizzle of truffle oil
sea salt and freshly ground black pepper
Instructions
Heat the butter in a large pan with 2 tablespoons of the olive oil. Add the onion and cook gently for about 10 mins until soft. Stir in the black rice, season well and cook for 3 minutes. Add the tomatoes and garlic and cook over a low heat for 5 minutes. Meanwhile, heat up the stock in a separate pan. Add it to the rice and simmer for 30 minutes, until the rice is just tender and the stock has been absorbed.
While the rice is cooking, strip the cavalo nero leaves from their central ribs and blanch them in a large pan of boiling salted water for 3 minutes. Drain, refresh in cold water, then drain again. Squeeze out excess water and chop the leaves roughly.
Heat the rest of the olive oil in a pan, add the garlic and cook for about 3 minutes. Add the chopped cavolo, cover and braise slowly for 5 minutes. Season to taste.
When the rice is just cooked, mix in the cavalo nero and parmesan. Drizzle with truffle oil and serve.
