Duo of Red Rice and Minted White Rice

Ingredients
3 tbsp (50 ml) extra-virgin olive oil
4 tbsp. (50 gr) butter
1/4 medium onion finely chopped
1 cup long-grain white rice
1 cup red rice
1 cup Italian parsley, finely chopped
1/4 cup green onion, finely chopped
1/4 cup mint, finely chopped
2 tbsp creme fraiche
2 tbsp whole milk
Salt to taste
 

Cook the red rice in 4 cups water by the absorption method. Remove from heat and reserve.

Cook the white rice in 1.5 cups water by the absorption method. Remove from heat and reserve.

In two separate frying pans, heat the olive oil and the butter over medium heat, until the oil is hot and the butter is melted, but not browning or smoking. In the frying pan with olive oil, add the chopped onion and saute until golden brown. Then add the cooked red rice and the milk. Salt to taste, stir to mix, remove from heat and reserve. In the frying pan with butter, add the chopped parsley, green onion and mint and immediatley add the cooked white rice and creme fraiche. Stir and cook very briefly, then remove from heat and reserve.

In a serving bowl or platter, or in a mold, combine the two rices decoratively (see photo for an example). Serve immediately.

 

 

 

Brazilian Appetizers