Grouper recipe with wild rice and basmati
Ingredients to make Grouper with Wild Rice and Basmati:
- 200 gr. basmati rice
- 100 gr. wild rice
- 100 gr. of “cantarelus” mushrooms
- 600 gr. of clean grouper
- 1/2 dl of oil
- Cream
- Pepper
- Sprouts of turnip tops in flower
How to make Grouper with Wild Rice and Basmati:
- Cook the rice separately in plenty of salted water, 10 minutes for basmati and 40 for wild. Refresh both races in cold water and reserve the basmati cooking water.
- Cut the mushrooms into small cubes, sauté and reserve. Brown the grouper on the skin side quickly in a pan with a few drops of oil and finish cooking in steam.
- Put the mushrooms in a pan together with the two rice dishes, 1 dl. Of water from cooking the rice and the sprouts of turnip tops, blanched beforehand. Heat, remove from heat.
- Add a tablespoon of cream and ground pepper with the mill.
- Assemble the dish and add a tablespoon of highly flavored virgin olive oil.
