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Root Vegetable Red Rice

Root Vegetable Red Rice

Preparation time: Between 30 and 60 Minuti

Nutritional information: 325 kcal / per serving

Course: First course

Seasonal dish: Spring

Enviromental Impact: Very low (0.2kg CO2 eq)

Flavours melt into an unconventional but must-try recipe.

Ingredients for 4 portions

  • Whole red rice 280 g
  • Large onion 1
  • Kohlrabi 1
  • Daikon 150 g
  • White wine 100 ml
  • Vegetable broth to taste
  • Bay leaf 1
  • Fresh thyme to taste
  • Extra virgin olive oil 3 tbsp (30 ml)
  • Salt to taste
  • Pepper to taste

Preparation

1.

Dice the onion and fry it with two tablespoons of oil.
2.

Peel and dice the kohlrabi and daikon, add to the onion. Add salt and pepper.
3.

Add a glass of warm water (ca. 200 ml). Cook until the vegetables are tender and the water has evaporated.
4.

In the meantime, cook the red rice in lightly salted water for around 20 minutes.
5.

Drain the rice, keeping a little cooking water to one side, and add it to the vegetables.
6.

Add white wine and continue cooking for a further 15 minutes, gradually adding the vegetable broth, the bay leaf and a teaspoon of thyme.

Enviromental Impact

Very low

Details

Per serving:

0.2kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.