This recipe for Crunchy Black Rice with Green Vegetables and Brazil Nut Milk is courtesy of Alex Atala of D.O.M in São Paulo, Brazil.

Serves 4

Black rice:

• 200 g of black rice
• 1 litter of vegetable stock
• 1 g of saffron
• 100 ml of white wine
• 50 g of minced onion
• 5 g of minced garlic
• 50 ml of olive oil
• Salt
• Black pepper

Preparation:

1. Sweat the onion in the olive oil. Add the rice and the white wine.
2. After the wine has boiled away, add the vegetable stock gradually and the saffron and cook for about 30 minutes or until is cooked al dente.

3. In a frying pan with olive oil put the garlic and sauté. Add the rice and fry until it becomes crispy.

 

Brazil nut milk:

• 100 g of Brazil nut
• 300 ml of water

Preparation:

1. Blend the brazil nut with the water in a blender.
2. Strain off with a thin chinois.
3. Season with a little bit of salt and reserve.

 

Green Vegetables:

• 8 units of aspargus
• 1 green Bell pepper
• 100 g of snow pea
• 100 g of leek (only the white part)
• 100 g of broccoli
• 50 g of celery
• 50 g of scallion

Preparation:

1. Cut the leeks around 5 cm and then split each section down the middle.
2. Cut the green bell pepper in to diamond shapes.
3. Clean the asparagus and cut it around 5 cm
4. Slice the snow pea in to 1 cm strips.
5. In a hot sauce pan with olive oil lightly toast the leek, green bell pepper, asparagus and the snow pea. Reserve.
6. Blanch the broccolis and sauté with a little bit of olive oil. Reserve.
7. Open the scallion in the middle and sliced it around 0,2 mm.
8. Sliced the celery with a mandolin. They should be around 0,2 mm of thickness.
9. Put them in a bowl with water and ice, so they are slightly curled.

 

Plating

1. On a flat dish, arrange the black rice in the middle and the vegetables on the top of the rice.
2. Add the brazil nut milk around the rice.

D.O.M., currently ranked 7th on the San Pellegrino & Acqua Panna World’s 50 Best Restaurants list, is located at 549 Rua Barão de Capanema, in São Paulo, Brazil.