Difficulty
Easy
Serving portions
2
120 g wholegrain rice
240 ml water
1 tablespoon Bauer Vegetable Dadocrema
250 g squash
4 tablespoons extra virgin olive oil
2 garlic cloves
sprigs of rosemary
200 g broccoli
60 g red cabbage
one tablespoon white wine vinegar
pinch of salt
mixed oil seeds
Thinly slice the cabbage with a mandolin or potato peeler.
For the vinaigrette: emulsify two tablespoons of oil with a tablespoon of white vinegar and a pinch of salt.
Pour the emulsion over the finely sliced cabbage and leave to rest.
Cut the squash into cubes, depending on the variety you can leave the skin on. Position on an oven tray lined with baking paper, add the garlic cloves, the sprigs of rosemary and two heaped tablespoons of oil. Cook in an oven preheated to 200 °C for 15 minutes.
Remove the heads of the broccoli and blanche in plenty of salted water for a couple of minutes.
Pour the rice into a saucepan with the water and a tablespoon of DADOCREMA. Cook until the rice has absorbed all the stock. Serve the rice with the side of broccoli, squash, cabbage and the mixed oil seeds.
