Beet rice with black pudding crumble
Beet rice with black pudding crumble
for 4
- one small boiled beet
- 1 l vegetable stock
- one onion
- olive oil
- 300 g Ronaldo rice
- 5 cl of white port wine
- 1/2 black pudding for roasting
- rosemary
- pepper
Grind the beet with a little stock and set aside. Heat a pan with a little olive oil and sauté the chopped onion, add the rice, fry until translucent, pour in the port wine, let it evaporate and add the beet cream. Add the stock, stirring from time to time, until the rice is ready. Meanwhile, put a non-stick frying pan on the heat. Remove the skin from the black pudding, cut it into pieces and fry it while flaking it with a fork until it’s crispy. Distribute the rice among the plates, place the black pudding crumble on top, sprinkle with rosemary and pepper and serve.
MASH THE BEET WITH A LITTLE STOCK
ADD BEET CREAM TO RICE
SLICED BLACK PUDDING WITHOUT SKIN
FRYING BLACK PUDDING