Black rice ring with vegetables

Rice is a healthy food. The black rice “Nerone” is grown in Italy. This variety gets its colour from the natural pigmentation of the outer grain layers. It supplies essential minerals and vitamins such as the relatively rare vitamin B9, skin vitamin E and cell-protecting carotene. A strong nutty flavour gives black rice its unique taste. Black rice has a high protein and fibre content and contains minerals such as iron, manganese, phosphorus and magnesium. Black rice can, therefore, be a valuable component of vegan cuisine.
The Stirnrunzler recipe kitchen presents its own creation with black rice and vegetables, which can be flexibly supplemented with fried tofu or mushrooms, for example.

• “Riso Nero” with broccoli, swede, courgette and roasted tomatoes
• Ingredients
• One large broccoli
• 1-2 kohlrabi
• Three small organic courgettes, fresh and hard
• Three spring onions
• medium vine tomatoes
• Chives and parsley, fresh or dried
• bay leaf
• Oregano fresh or dried
• Thyme fresh or dried
• Rosemary fresh or dried
• Cheddar vegan
• Oat cream for cooking
• Fat-free bouillon instant (Morga)
• DEA harissa chilli paste
• Olive oil and white wine


• Pour plenty of olive oil and two dl white wine into a pan. Trim, wash, dry, and finely chop the spring onions, adding and steaming them briefly. Stir in a bowl of “Riso Nero” (250g) and the same amount of water with 1 tbsp stock. Stir in 1 level tablespoon of harissa chilli paste, four tablespoons each of chives and parsley and one tablespoon each of oregano and thyme. Add a little rosemary and 1-2 bay leaves and simmer. Reduce the black rice. Stir again and again. Season to taste if necessary. Riso Nero remains firm to the bite and is less suitable for porridge-like dishes.

• Wash, dry and halve the vine tomatoes. Top with slices of cheddar. Coarsely sprinkle with black pepper. Place on baking paper in the oven at 220° for approx. Fifteen minutes, then switch off.

• Pour five dl cooked oat cream into the pan. Stir in 1 tbsp heaped bouillon powder, 1 tbsp spread harissa pepper paste, 6 tbsp each chives and parsley, a little oregano, and thyme. Add a bay leaf and bring to the boil briefly. Pluck the washed broccoli florets and dry them on a cloth. Cut the kohlrabi and courgette into small pieces and add to the pan. Simmer until al dente. Season to taste if necessary.

• Instead of oven tomatoes, you can serve finely seasoned fried tofu or mushrooms fried with fresh herbs.

• You can also add any other vegetable mix, such as carrots, chilli peppers, Chinese cabbage, etc., to the oat cream sauce, just as the mood takes you.

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