Wild Broccoli with Saffron Lemon Foam and Kamali Aromatic Rice

Ingredients

• 1 organic lemon (juice and zest)
• 1 pinch raw cane sugar
• 250 ml vegetable stock (glass)
• 1 tsp saffron strands (0.1 g)
• 1 tbsp butter (15 g)
• 250 g ORYZA Kamali aromatic rice
• Salt
• 2 shallots
• 2 Garlic cloves
• 300 g wild broccoli (or regular broccoli)
• 1 tbsp Olive Oil
• Pepper
• 100 g heavy cream

Instructions

1. 1.

   Pour lemon juice with half the zest, sugar, vegetable stock and saffron strands into a small saucepan and bring to a boil. Simmer on low heat for 6–8 minutes until reduced by about half; keep warm.

2. 2.

   Meanwhile, melt butter in a pot. Add Kamali aromatic rice and sauté while stirring until grains are slightly translucent. Then add 375 ml boiling salted water. Cook covered over medium heat for about 11 minutes until all liquid is absorbed.

3. 3.

   While the rice cooks, peel shallots and garlic. Slice shallots into thin rings and cut garlic into slices. Clean and wash broccoli. Heat oil in a skillet and sauté broccoli over medium to high heat for 2–3 minutes until crisp-tender. Add sliced shallots, garlic, and remaining lemon zest; cook on low to medium heat for another 2–3 minutes. Season with salt and pepper.

4. 4.

   Add cream to the saffron‑lemon mixture and heat for 1 minute. Use an immersion blender to whip into a frothy foam. Fluff the rice with a fork.

5. 5.

   Distribute the saffron‑lemon foam onto four plates, top with sautéed broccoli, shallots, and garlic, and serve alongside the Kamali aromatic rice.