Cooked in dry white wine and tarragon, this dish is light but complex and satisfying. The asparagus is roasted for maximum taste and the subtle delicious flavours of the casserole work well with the deep umami of the porcini rice
Osagaiak balio du 4
a large leek
a large carrot
2 sticks of celery
a large potato
a 200g (7 Ontza) bunch of asparagus
20g (3/4 ontza baten) lehorrak porcini perretxikoak
200ml (7 fluido ounces) of dry white wine
6g (a 1/4 ontza baten) of tarragon
2 erramu hostoak
400g bat (14 Ontza) can of haricot beans (net weight 230g/8 ounces net weight)
400ml (14 fluido ounces) of brown basmati rice
2 ilun soja saltsa koilarakada
oliba olioa
gatza eta piperra
mixed seasonal salad leaves to garnish
Metodo
Wash the leek and remove the tough outer layer. Trim off the darkest green end and finely slice the white and medium green part by first slicing lengthways and then in rounds. Splash some olive oil on the bottom of a large lidded saucepan and add the leek. Sprinkle with salt and stir to coat in oil. Put the lid on and sweat on a low heat.
Finely chop the carrot and add this to the leek
Add a generous grind of black pepper
Slice the celery lengthways and then finely slice and add this to the leek and carrot.
Finely chop the tarragon and add this to the leek and carrot. Mugitu
Preheat 200C labean (400F, gas mark 6)
Put a pan of salted water on to boil to cook the potatoes
Put the dried porcini in a measuring jug and pour on 200ml (7 ounces) of hot water, (this later goes in the rice and the ratio is 2 parts liquid to one part rice and I measure it all in a liquid jug)
Rinse the rice and put in a small lidded pan with 600ml (buruz 21 fluid ounces but see above) of cold water and add a little salt. Bring to the boil and reduce to a simmer and place the lid on. Cook 20 minutu
Scrub the potato cut into one inch (2 eta bat 1/2 cm ) dice and drop into the boiling water, cook for about 15 minutes until they fall off a knife
Find the breaking point for the tough ends of the asparagus and snap each spear, hazbeteko sartu txikitu (2 eta bat 1/2 cm pieces) but leave the tips whole, put these in an ovenproof dish with some olive oil and roast for 15 mintues
Stir and add the bay leaves
Drain the porcini water onto the rice through a sieve retaining the mushrooms
Finely chop the remaining pieces of porcini and add to the leek and carrot mixture
When the potatoes are cooked drain and add to the leek and carrot mixture
Drain and add the beans to the leek and carrot mixture and stir
Add the roasted asparagus and stir
When the rice is ready the water should be absorbed. Stir in the 2 ilun soja saltsa koilarakada
Put a handful of salad leaves on each plate, divide the rice and serve with the fragrant casserole
This was delicious. I made no changes to the recipe and it came out perfect. Hub went back for seconds.
Thank you for your feedback Page! So pleased you enjoyed it.
Soooo now I have to finish off the white Basmati rice I have and buy brown rice from now on!!! I’m a pesorn that goes to the gym 4 days a week and eat whole grain pasta, bread, etc and not to mention I LOOOVE my veggies and grapefruit Idk why I never thought DUH change your rice too!!!!! smh Are there any brands of brown rice that you know are good?? preferably similar to Basmati rice??
Hi Edmon
Yes I always use brown rice. Basmati rice is also more nutritious than short grain rice. I usually use brown basmati rice from the supermarket or if you cant get it there in a health food store. I have used various brands they all seem about the same. (If you cant get basmati you could use any brown rice). I often add a little wild or red rice, which are actually grains into the mix too.
Hey very interesting blog!
Good post, well put together. Thanks. I will be back soon to check out for updates. Cheers