John Myers
Contents
show
Black Rice Salad with Baked Chicken Wings
The perfect black rice salad with baked chicken wings recipe with a picture and simple step-by-step instructions.
salad
- 125 g Black venere rice
- 2 Garlic cloves chopped
- 2 Diced shallots
- 1,5 tablespoon Grapeseed oil
- 2 Baby peppers
- 3 Cocktail vine tomatoes
- 30 g Fresh leek
- 1 tablespoon Balsamic Crema Fig-Date
- 0,5 Orange
- 1,5 tablespoon Chopped parsley
- Salt and pepper
- Paprika powder
Chicken wings
- 5 Chicken wings
- 0,5 Orange
- 2 tablespoon Grapeseed oil
- 1 tablespoon Hot paprika powder
- 2 Shallots
- Rosemary fresh
- 50 g Diced pineapple
- Salt and pepper
- Steam the rice with the shallots, grapeseed oil and garlic for 5 minutes.
- Squeeze half the orange and add the juice to the rice. Add a little water and let it simmer. Once the water has evaporated, keep adding a little water. This takes about 45-50 minutes. Don’t forget to stir.
- Check whether the rice is done. If there is too much water left, increase the temperature and allow the water to evaporate. Stir again and again.
- In the meantime, cut the vegetables into small pieces. Add the hot rice to the vegetables and mix well. Let cool a little and add the parsley and balsamic vinegar. Season to taste with salt, pepper and paprika powder.
Chicken wings
- Preheat the oven to 220 °.
- Rub the chicken wings with the paprika powder. Put in a baking dish. Dice the shallots. Add the grape seed oil and the juice of half an orange. Add the pineapple and rosemary.
- Bake in the oven at two at 220 ° for about 25 minutes. Season to taste with salt and pepper.
.
- Serve with the salad.
Facebook Comments