John Myers
Ingredients for 2 servings:
- 1 cup brown rice
- 2 cups water
- 6 butter flakes
- 800 g leek
- 2 tbsp fat (goose fat)
- 125g mozzarella
- 50 g sunflower seeds, roasted, ground
- 3 cl soy sauce (tamari)
- 3 cl Aceto balsamico di Modena
- 6 cl milk
- Butter for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free
Boil rice in 2 cups of water for about 35 minutes and let it soak for about 10 minutes. Grease two 1-liter ovenproof bowls with butter, add rice to the bottom and smooth it down. Add three knobs of butter to each bowl. Cut the leek into pieces and sauté in 2 tablespoons of goose fat until al dente or soft, or until the leek has reduced in volume by about half. Then spread it over the rice and the knobs of butter. Divide the mozzarella into pieces and press half into the leek in each of the two bowls. Sprinkle the ground sunflower seeds on top. Mix together the tamari, balsamic vinegar, and milk and divide them between the two bowls. Cover and bake in an unheated oven at approximately 160°C (convection oven) for about 35 minutes.
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