Preparation : For 2
Ingredients
2 (mustard) glasses of white basmati rice
2 teaspoons of original green tea
6 big carrots
1 teaspoon of wild thyme (for a more subtle aroma than thyme)
1 tablespoon of balsamic vinegar
2 tablespoons of olive oil
Salt & black pepper
Tamari for tasting
Dish preparation
- Start by rinsing thoroughly the rice until the water is clear.
- Brush 2 carrots without peeling (if they are of organic) and cut into sections. Place them in the juice extractor to get a small glass of juice. If you do not have an extractor in your kitchen, you can opt for a commercially prepared juice (pure carrot juice).
- In a saucepan, pour the carrot juice and in an another saucepan, pour the equivalent of a glass of water with tea leaves. When boiling, divide the amount of basmati rice between the 2 pans and cook for 12 minutes in small broths. If the carrot juice or the water evaporates too quickly, add a little water as you cook.
- Peel the remaining carrots and slice them. Heat the pan with olive oil, when it is hot, put the carrots. Stir constantly to avoid burning the vegetables, add pepper & salt and add the wild thyme while cooking.
- Finally, deglaze with balsamic vinegar. The carrots must have a nice caramel color.
Flood plating and presentation
Serve rice in the form of 2 domes with the braised carrots. Green Tea Rice can be eaten with tamari (gluten free) or shoyu.
Ready to eat !
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