Oven-Baked Black Berry Mixed Grain Clay­pot Rice

Serves 4 EASY

Wine & Dine Cookbook - - DOUBLE PAGODA x COOKBOOK -

A de­li­cious up­date to the tra­di­tional Chi­nese clay­pot clas­sic us­ing Western in­gre­di­ents.

100g black berry rice, cooked

30g white long grain rice, cooked

20g bar­ley, cooked

20g quinoa, cooked

1 Chi­nese sausage, sliced and stir-fried 1 Chi­nese liver sausage, sliced and

stir-fried

3 slices sun­dried toma­toes, chopped 1 tbsp Dou­ble Pagoda Shal­lot Oil

1 tbsp Dou­ble Pagoda Gar­lic Oil

1 tsp dark soy sauce

1 tsp pork lard

10g feta cheese

3 slices gin­ger, juli­enned and fried till

golden brown

Mi­cro cress, for gar­nish

1. Pre­heat oven to 165°C .

2. Place the dif­fer­ent grains into a clay­pot. Top with Chi­nese sausage, liver sausage and sun­dried toma­toes. Driz­zle over the shal­lot oil and gar­lic oil, and mix well. Cover with lid and bake in the oven for 20 to 25 mins, till fra­grant.

3. To serve, stir in the dark soy sauce and fold in the feta cheese. Driz­zle a lit­tle shal­lot oil and gar­lic oil, and top with pork lard and gin­ger. Gar­nish with mi­cro cress.

Oven-Baked Black Berry Mixed Grain Clay­pot Rice

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