Recipes

Black rice and foie gras steamed

OVEN
Black rice and foie gras steamed
  1. Divide the foie gras into two equal parts; put them into a container with milk, water, and salt (3 g); and heat them in a convection oven at 40°C for 30 minutes.
  2. Place the foie gras from in a food container; and chill it in a refrigerator.
  3. Sprinkle wheat flour onto the chilled foie gras from ; and bake the surface until it is crisp.
  4. Drain the hot water after boiling the black rice twice.
  5. Mix the black rice from with white rice; and slightly stir-fry it in a BLISSIO with olive oil.
  6. Put chicken bouillon into , and bring it to a boil. After it boils, cook it in an oven at 200°C for 13 minutes.
  7. Take it out of the oven; and after mixing in a dash of salt, steam it for 5 minutes with the foie gras from and chopped pea sprouts.
  8. Arrange it onto a plate.

For 4 people

Black rice50g
White rice100g
Chicken bouillon150cc
Olive oila little
Foie gras280g
Milk200cc
Water100cc
Salt3g
Pea sprouts80g
Salta little