Ingredients
250 gram black rice
1 ½ cup vermicelli
1 bulb garlic
1 onion
2 tbsp olive oil
pinch black pepper
1 zuchinni
1 litre vegetable broth
3 scallions
1 pinch garlic and herb salt
Directions
Step 1
Wash the rice thoroughly then soak it in warm water for 20 minutes and drain
250 gram black rice
Step 2
Add olive oil to a pan then toast the vermicelli ( angel hair pasta or fideo works fine also) Toast on medium heat stirring so it doesn't burn
1 ½ cup vermicelli
2 tbsp olive oil
Step 3
Add a diced onion and a whole head of roasted garlic ( you can cut the end off of the garlic drizzle olive oil salt and pepper and put in foil and roast 40 minutes in 400 f oven ) alternatively use 2 tbsp garlic paste and cook 1 minute
1 onion
1 bulb garlic
Step 4
Add the drained rice to the pan ( make sure to use a large pan ) then toss it in the oil and toast a minute before adding black pepper a thinly sliced zuchinni on top and some garlic and herb salt
1 pinch garlic and herb salt
1 zuchinni
Step 5
Slowly pour 1 litre of hot vegetable broth over the rice ( Use a good quality vegetable broth if you prefer you can also use chicken broth ) cover and cook on medium heat for 15-20 minutes or until liquid has evaporated then sprinkle sliced scallions on top to serve
1 litre vegetable broth
3 scallions
