← All recipes

🍽️ Wild Broccoli with Saffron-Lemon Foam and Kamalis Fragrant Rice

384 kcal · 30 min · 4 servings

Ingredients

• 1 Organic Lemon (juice and zest)
• 1 Pinch Raw Cane Sugar
• 250 ml Vegetable Stock (jar)
• 1 Pinch Saffron Threads (1 small jar; 0, 1 g)
• 1 tbsp Butter (15 g)
• 250 g ORYZA (Selection Kamalis Fragrant Rice)
• Salt
• 2 Shallots
• 2 Garlic Cloves
• 300 g Wild Broccoli (alternative: Broccoli)
• 1 tbsp Olive Oil
• Pepper
• 100 ml Heavy Cream

Instructions

1. 1. Add lemon juice, half of the lemon zest, sugar, vegetable broth, and saffron threads to a small saucepan.
2. 2. Bring the mixture to a boil.
3. 3. Simmer the liquid over low heat for 6 to 8 minutes until it has reduced by half.
4. 4. Keep the saffron-lemon mixture warm.
5. 5. Heat butter in a saucepan.
6. 6. Add the Kamalis fragrant rice and sweat it while stirring constantly until the grains become slightly translucent.
7. 7. Pour 375 ml of boiling salted water over the rice.
8. 8. Cook the rice in the covered pot over medium heat for about 11 minutes until the water is fully absorbed.
9. 9. Peel the shallots and garlic.
10. 10. Slice the shallots into thin rings.
11. 11. Slice the garlic.
12. 12. Clean and wash the broccoli.
13. 13. Heat oil in a frying pan.
14. 14. Sear the broccoli vigorously over medium-high heat for 2 to 3 minutes.
15. 15. Add the shallots, garlic, and remaining lemon zest.
16. 16. Continue cooking the ingredients over medium-low heat for 2 to 3 minutes.
17. 17. Season the vegetables with salt and pepper.
18. 18. Add cream to the warm saffron-lemon mixture.
19. 19. Heat the mixture for 1 minute.
20. 20. Whip the sauce vigorously with a hand blender.
21. 21. Fluff the cooked Kamalis fragrant rice with a fork.
22. 22. Distribute the saffron-lemon foam onto 4 plates.
23. 23. Arrange the broccoli, shallots, and garlic on top of the foam.
24. 24. Serve the dish together with the Kamalis fragrant rice.

Nutrition per serving

• kcal: 384
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 53 g