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PrintIngredients
For 6 Serving(s)
Saffron Rice
- 1 cup basmati rice
- 3 1/2 cups unsalted vegetable stock
- 2 oz fresh fennel
- 1 tsp saffron (optional)
- 1 garlic clove, smashed
Sweet and Spicy Marinated Red Beans
- 16 oz can of red kidney beans
- 1/2 cup medium diced red and yellow bell pepper
- 1/2 cup medium diced red onion
- 1/2 cup balsamic vinaigrette
- 3 tbsp brown sugar
- 1 tbsp cumin
- 1 tsp ground ginger
- 1 tbsp red pepper sauce
- 1 tbsp dried parsley
- 1 tbsp trufffle oil (optional)
Ingredients
- 1 zucchini thinly sliced lengthwise by a mandolin 1/8 in.
- fennel spring
- lime wedge
Directions
Saffron Rice
- In the stock add fresh fennel, saffron, and garlic, bring to boil, reduce heat and simmer 20 minutes.
- Strain stock and return to stove, bring back to boil, add rice simmer 20 minutes or until liquid is absorbed.
Sweet and Spicy Marinated Red Beans
- In a bowl combine ingredients, mix gently, cover and refrigerate for 1 hour.
Prepare Each Serving
- Grill 4 strips of zucchini, allow to cool slightly
- With a 3×2 in. ring mold, line the interior of the mold with the zucchini.
- Then fill with saffron rice almost to the top.
- Line the top of the rice with zucchini to enclose the rice.
- Place approximately ¼ cup of the marinated beans on top, gently remove the ring mold.
- Garnish with Fennel Spring and a small wedge of lime
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