Jackfruit Fricassée with Pea Rice
The Jackfruit fricassée with pea rice from Spoonsparrow tastes almost like the original meat version, but it is entirely plant‑based.
Ingredients
- 250 g jasmine rice
- Salt
- 250 g frozen peas
- 400 g jackfruit (canned; drained weight)
- 1 small onion (40 g)
- 200 g mushrooms
- 3 Carrots
- 2 tbsp Rapeseed oil
- 25 g spelt whole‑grain flour (2 tbsp)
- 400 ml Vegetable broth
- 250 ml soy cream
- Pepper
- 0.5 organic lemon (zest and juice)
- nutmeg
- 0.5 bunch chervil
Instructions
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1.
Add jasmine rice to 500 ml boiling salted water, stir once, then simmer on low heat in a covered pot for 25–30 minutes until the rice has absorbed the liquid. Add peas during the last five minutes of cooking and finish cooking. Afterward fluff the rice briefly in the pot and let it stand covered on a turned‑off burner for a few more minutes.
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2.
While the rice cooks, rinse jackfruit pieces, drain well, and pull apart into small chunks. Peel the onion and slice thinly. Clean mushrooms and cut into slices. Peel carrots, halve lengthwise, and slice.
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3.
Heat oil in a pot. Add onions and sauté for 2 minutes over medium heat. Add jackfruit and cook for 5 minutes while stirring. Then add mushrooms and carrots and sauté for 3 minutes. Sprinkle flour over the mixture, stir, then pour in vegetable broth and simmer on low heat for 10 minutes, adding water if needed.
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4.
Stir in soy cream, season with salt, pepper, lemon zest and juice, and freshly grated nutmeg. Warm the rice over low heat. Wash chervil, pat dry, and chop finely. Serve the fricassée topped with rice and chervil.
