STRAWBERRY RICE

Strawberry Pilaf or Strawberry Rice is an unusual, fresh and colourful, recipe. It’s delicious, a little bit different, and very easy to make - perfect for a special occasion. Chef Homam Ayaso (@Homamino) is on a journey to create six bespoke recipes using premium European Rice, in his new series ‘Everything Rice’.

European Rice is high-quality rice grown in Greece since the 1950s and other European countries. There are two varieties: Indica Rice (long rain) and Japonica Rice (medium grain). It has a high nutritional value, being rich in B vitamins. See european rice.eu for more details and recipes.

SERVES 4

2 shallot onions, chopped 3 cloves of garlic, chopped 1 litre of vegetable broth 100ml (1/2 cup) of white wine 350g (1 3/4 cup) of premium quality European Rice

350g (1 1/2 cup) of strawberries

METHOD

H First prepare a vegetable stock by placing carrot, celery and a small onion in 1.5 litres of lightly salted water. Boil for at least 40 minutes.

H Meanwhile, wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.

H Heat the olive oil and sauté the garlic and onion over a medium heat. Add the rice and cook for 2-3 minutes, stirring constantly, until the grains are slightly glassy.

H Add the white wine, stir and let it evaporate, over a high heat. Then add hot vegetable stock with a ladle. At first, there

40g of unsalted butter 50g (1/2 cup) grated Parmigiano cheese 3 tablespoons of extra virgin olive oil

Salt and pepper Nutmeg

Roasted hazelnut to garnish

will be a sizzle as part of the stock, in contact with the hot pan, evaporates. Immediately add another ladle of stock.

The rice must always be covered with stock; in this way it releases the starches and the grain does not break.

H Halfway through cooking, after about eight minutes, add half the chopped strawberries, stirring constantly. They will become creamy and give the rice its characteristic colour.

H When the rice is cooked, after another 8-10 minutes, turn off the heat. Add grated Parmigiano cheese, nutmeg and butter. Stir to combine and finish by decorating with the remaining strawberries and roasted hazelnut.