Red prayers with romesco sauce and wild rice

Name: Red prayers with romesco sauce and wild rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg Red prayers; 2 Branch/s Rosemary; 5 TABLESPOONS Sherry vinegar; 5-6 Tbsp Olive oil; 1 TABLESPOON liquid honey; 1 TABLESPOON Soy sauce; 200 g Wild rice mixture; 7-10 Tbsp salt, sweet paprika, cayenne pepper; 2 red peppers; 2 Tomatoes; 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Almonds (with skin); 2 Spring onions; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Cooking is colour therapy against the hazy grey out there! The purple-coloured tubers from the oven and the glowing paprika dip also provide a firework of bio-active ingredients that will get us through the winter in good health

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg Red prayers
2 Branch/s Rosemary
5 TABLESPOONS Sherry vinegar
5-6 Tbsp Olive oil
1 TABLESPOON liquid honey
1 TABLESPOON Soy sauce
200 g Wild rice mixture
7-10 Tbsp salt, sweet paprika, cayenne pepper
2 red peppers
2 Tomatoes
1 Onion
2 Garlic cloves
3 TABLESPOONS Almonds (with skin)
2 Spring onions
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Wash and peel beetroots thoroughly and cut them into slices (Attention: strong staining! Wear disposable gloves). Wash the rosemary, shake dry and pluck the needles. Mix 3 tbsp vinegar, 2 tbsp olive oil, honey and soy sauce. Mix with beetroot and rosemary and spread on the tray. Bake in a hot oven for about 45 minutes.
2
Prepare rice in 400 ml boiling salted water according to the instructions on the packet. For the sauce, clean and wash the peppers and cut them into large pieces. Wash and chop the tomatoes. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a frying pan. Fry the onion and garlic in it. Paprika and tomatoes z
3
Roughly chop the almonds. Finely puree the paprika mix, 1 tablespoon almonds, 3 tablespoons water, 2 tablespoons vinegar and 2-3 tablespoons oil in a high-performance mixer. Season to taste with salt, 1 tsp. paprika and cayenne pepper.
4
Clean and wash spring onions and cut into fine rings. Arrange rice, beetroot and sauce. Sprinkle with spring onions and the rest almonds.