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Singles Dinner No. 84

updated

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Ingredients for 1 servings:

  • 100 g rice (wild)
  • 2 stalks of celery
  • ½ kohlrabi
  • 2 thin spring onions
  • 2 cups water
  • 1 dash of cream, or 2
  • Sea salt, from the mill
  • Black pepper, freshly ground
  • Fat, for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Celery-kohlrabi-leek rice

Brown uncooked rice in a pan with fat, add the very finely chopped celery stalks and toast. Add 2 cups of water and stir. Peel and finely dice the kohlrabi, and add it to the pan. Trim and halve the leeks, slice them into fine rolls, and add them to the pan. Stir occasionally, adding a little more water if necessary. When the kohlrabi is al dente, finish everything with a generous splash of cream and season with the spices to taste. Serve on a plate. I served it with roast turkey.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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