This recipe is mainly composed of seasonal ingredients, with salty and sweet flavours. It is balanced in energy and protein, and contains fibres and vitamins.
Ingredients
- 250 grams whole red rice (Selvaggio)
- 50 grams young spinach
- 2 figs
- 50 grams watercress
- 2-3 radishes
- 300 grams minced chicken
- 1 tbsp dried pomegranate arils (Malher & Co.)
- honey
- fig mustard (Moulin de Severy)
- olive oil
- squeezed lemon juice
- curry powder
- salt and pepper
Servings: persons
Units:
Instructions
- Immerse the rice 4 times the water volume and cook for about 40 minutes
- Cut the figs and radishes into slices
- Wash and drain the young spinach and watercress
- Grill the minced chicken with a little cooking oil and 2 tablespoons of curry powder
- Sauce: mix 2 teaspoons of fig mustard with 1 tablespoon of honey, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, a little bit of salt and a little bit of pepper
- Once the rice is cooked, let it cool down for a few minutes
- Mix the fig and radish slices with the spinach shoots, watercress, pomegranate arils and diced chicken grilled in curry.
- Add rice to the mixture
- Add the sauce and mix it all together
- Let it cool and serve.
What do you think?