I received a box of fresh produce and rice from Spekko with
a tag saying: inspiration. I had to come up with a recipe using the rice and
fresh produce, which included 1 purple cabbage, 3 peppers, 2 bags of Spekko
rice, baby fennel, mushrooms and spices. Here’s what I did:
The first thing that popped into my mind was to make stuffed
peppers, but I thought that would be a bit boring, so I decided to make a
vegetarian version of a Korean dish that I like, called Bibimbap, meaning ‘mixed
rice’. It’s essentially fried rice served
in a warm (or hot stone) bowl, with sautéed vegetables arranged in separate
sections (usually including ground beef) on top with chilli paste and a raw egg
in the centre. The dish is served like this and just before you eat it, you
take chopsticks and mix it all together. The egg will scramble with the rice
because of the hot temperature, but, if raw egg freaks you out, just gently fry
or poach the egg and pop it in the centre before serving.
What You Need
1 cup of spekko brown basmati rice
Extra-virgin olive oil or avocado oil
1 clove garlic, very finely chopped
10-12 mushrooms, roughly chopped
2 handfuls of baby spinach
1 large carrot, finely sliced (or julienned)
1/3 head of purple cabbage, finely sliced
1 head baby fennel, finely sliced
Sriracha sauce (traditionally, gochujang is used)
1 red pepper, finely sliced
1 handful of fresh sprouts
2 extra-large free-range eggs
2 spring onions, finely sliced
Toasted sesame seeds
Method
1/ Cook rice according to packet instructions.
2/ Get your sauté pan hot and ready – you’re
going to cook the veggies in individual batches and then set them aside in
different bowls.
3/ Add a drizzle of oil, then add the garlic, cook for 30
seconds, then add mushrooms. Once mushrooms are cooked, remove from pan, place
in a bowl, put the pan back on heat with a drizzle of oil and cook the spinach.
Once the spinach has wilted, remove, place in a bowl and set aside. Do the same
with the carrot, cabbage and fennel. You want the carrot, cabbage and fennel to
be cooked, but they must still retain a crunch.
4/ Once the rice is cooked, add some oil to a wok and start
frying the rice. After a few minutes, add a few squirts of Sriracha sauce. This
adds a great garlic/chilli flavour. Add more if you don’t
mind a little heat. Stir into the rice and fry for another few minutes.
5/Spoon rice into hot stone bowls, or, if you do not have
the correct bowls, simply assemble the ingredients in the wok as follows: place
each of the vegetables on top of the rice in segments, including the fresh
peppers and sprouts. Leave a space in the centre for the eggs.
6/ Break the eggs carefully into the centre of the
vegetables. Top with spring onions and sesame seeds and serve. Mix at the table
and eat. Add extra Sriracha sauce if needed.
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