Arroz Negro
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- Serves: 4
- Preparation: 15
- Cooking: 25
- Ready: 40
A delicious fish-free version of the classic Valencian and Catalan dish, featuring nutritious, nutty black venere rice and fresh veg!
Ingredients
- 300 g black venere rice
- 150 g green beans, trimmed
- 30 ml rapeseed oil or olive oil
- 80 g shallots, finely chopped
- 10 g chilli, finely chopped with the seeds
- 300 g red and yellow peppers, cut in cm strips
- 150 g freshly shelled peas
- salt and pepper
- juice of ½ lemon
- 1 lemon, sliced
Method
Boil the black venere rice in salted water for about 20 minutes. In the last 5 minutes, add the green beans then drain.
In the meantime, heat the rapeseed or olive oil in a pan. Add the onions and chilli and fry on medium heat until golden brown.
Add the pepper strips and peas and simmer on the medium heat for 10 minutes until the peppers are soft with little bite.
Add the warm rice and beans to the pan, mix well, season with salt, pepper and lemon juice.
Arrange in a gratin dish and garnish with the lemon wedges.
Good to know: For a more deliciously seaside taste add finely sliced fresh seaweed when you add the rice and beans to the pan.
Additonal notes
Recipe courtesy of tibits
With two restaurants in London (Heddon Street and Bankside), nine restaurants in Switzerland, two published cookbooks (and a third out in October), and preparations underway for its ten year London anniversary, tibits has gone from strength to strength since it first opened its doors in Zurich in 2000. Over 40 homemade vegetarian and vegan salads, hot dishes, soups, freshly pressed juices, cocktails and desserts are on offer at each location and guests pay by weight, so you can take as much or as little as you want.
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