Ginger Rice with Roasted Vegetables and Yellow Pepper Sauce
AND LABORIE CHENIN BLANC
This recipe is specially created for all the vegetarians. Enjoy with friends and family with a chilled glass of Laborie Chenin Blanc.
Servings: 4
Time: 35 – 40 minutes
- CHEF MYNHARDT JOUBERT –
________________________________________________________________________________________________________________________________________________________________________________________
Roasted Yellow Pepper Sauce INGREDIENTS:
½ tsp wholegrain mustard
¼ tsp turmeric
2 yellow bell peppers, roasted (see instructions)
2 tbsp Willow Creek lemon olive oil
3 cloves garlic, crushed
½ lemon, juiced
Salt and pepper to taste
Ginger Jasmine Rice INGREDIENTS:
2 tablespoons peeled and grated fresh ginger
1 teaspoon sugar
1 teaspoon salt
1 cup jasmine rice
Assortment fresh produce, cut into bite sized chunks INGREDIENTS:
Corn riblets
Patty pans, halved
Pineapple, sliced
Baby corn
Baby carrots
olive oil
salt and pepper
Fresh parsley, to garnish
METHOD:
1 – For the rice, bring the ginger, sugar, salt, and 2 cups water to a boil in a medium saucepan, boil 2 minutes. Stir in the rice, reduce heat to low, cover, cook until most water is absorbed, 15 – 17 minutes. Remove from heat, and let stand covered, 7 minutes. Fluff rice with a fork and set aside.
2 – Preheat oven to 200’C, arrange a mix of the assortment of fresh produce on a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 – 25 minutes, turning halfway, until the edges of the vegetables are slightly charred and caramalised, and they feel tender when inserting a fork. Remove from the oven and set aside.
3 – For the sauce, roast the peppers, either in the oven or over a flame, until the skin is well charred. Let the peppers cool down before removing the skin and seeds. Add the roasted peppers to a blender, along with the remaining sauce ingredients and blend until smooth. Taste for seasoning and add more salt and pepper as needed.
4 – Set out 4 large plates. On each plate, lay a ¼ bed of rice, followed by an assortment of the roasted vegetables and pineapple on top. Finally, drizzle the sauce over and finish with a garnish of parsley. Enjoy with friends and family with a chilled glass of Laborie Chenin Blanc.
Ginger Rice with Roasted Vegetables and Yellow Pepper Sauce
AND LABORIE CHENIN BLANC
This recipe is specially created for all the vegetarians. Enjoy with friends and family with a chilled glass of Laborie Chenin Blanc.
Servings: 4
Time: 35 – 40 minutes
- CHEF MYNHARDT JOUBERT –
______________________________________________
Roasted Yellow Pepper Sauce INGREDIENTS:
½ tsp wholegrain mustard
¼ tsp turmeric
2 yellow bell peppers, roasted (see instructions)
2 tbsp Willow Creek lemon olive oil
3 cloves garlic, crushed
½ lemon, juiced
Salt and pepper to taste
Ginger Jasmine Rice INGREDIENTS:
2 tablespoons peeled and grated fresh ginger
1 teaspoon sugar
1 teaspoon salt
1 cup jasmine rice
Assortment fresh produce, cut into bite sized chunks INGREDIENTS:
Corn riblets
Patty pans, halved
Pineapple, sliced
Baby corn
Baby carrots
olive oil
salt and pepper
Fresh parsley, to garnish
METHOD:
1 – For the rice, bring the ginger, sugar, salt, and 2 cups water to a boil in a medium saucepan, boil 2 minutes. Stir in the rice, reduce heat to low, cover, cook until most water is absorbed, 15 – 17 minutes. Remove from heat, and let stand covered, 7 minutes. Fluff rice with a fork and set aside.
2 – Preheat oven to 200’C, arrange a mix of the assortment of fresh produce on a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 – 25 minutes, turning halfway, until the edges of the vegetables are slightly charred and caramalised, and they feel tender when inserting a fork. Remove from the oven and set aside.
3 – For the sauce, roast the peppers, either in the oven or over a flame, until the skin is well charred. Let the peppers cool down before removing the skin and seeds. Add the roasted peppers to a blender, along with the remaining sauce ingredients and blend until smooth. Taste for seasoning and add more salt and pepper as needed.
4 – Set out 4 large plates. On each plate, lay a ¼ bed of rice, followed by an assortment of the roasted vegetables and pineapple on top. Finally, drizzle the sauce over and finish with a garnish of parsley. Enjoy with friends and family with a chilled glass of Laborie Chenin Blanc.