Black rice with belgian rolls
Instructions
Rinse the rice and put it in a saucepan with 1 teaspoon of salt and a pint of water.
Bring to the boil, lower the heat and cook covered for 50 minutes.
Meanwhile, prepare the rolls: cut the Belgian heads in two lengthwise and, with a small knife, remove the bitter cone at the base.
Melt over low heat 20 g of butter in a pan and deponeteci means witlof heads resting them on the cut.
Salt lightly and cover.
Let dry for 15 minutes, voltateli, add the wine and continue cooking.
When the Belgian has become soft, sprinkle with half a teaspoon of sugar and sprinkle with balsamic vinegar.
Drain the rice and mix it with the remaining butter.
Wrap each head of Belgian half half slice of ham and put it all in the Pan, turn off the heat, because the rolls remain hot.
Pour the rice into a serving dish or four flat plates and trim over the rolls.
Served piping hot.
Ingredients and dosing for 6 persons
- 200 g of wild rice
- 4 tufts of belgian salad (endive)
- 4 slices of mountain ham
- 30 g of butter
- 1/2 cup of wine
- 1 tablespoon of balsamic vinegar
- Salt
- Sugar