A warming and simple soup. Cooking the stock with the black rice produces an extraordinary deep magenta colour. A feast for the eyes and palate.
When To Eat
We recommend eating this dish from late January through to late April. British purple sprouting broccoli has a notoriously short season but is delicious when it appears.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Black Rice||150 g||0.573|
|Purple Sprouting Broccoli||300 g||0.1|
|Vegetable Stock||1000 ml||0.583|
|Fresh Rosemary (de-stalked and finely chopped)||1 Tablespoon||0.021|
|Fresh Thyme (de-stalked and finely chopped)||1 Tablespoon||0.021|
|Bay Leaf||1 Leaf||0.008|
|Fresh Basil||2 Tablespoons||0.042|
|Pine Nuts||40 g||0.064|
|Olive Oil||2 Tablespoons||0.141|
This meal is around 81% less polluting than the average UK meal.
- Eating this recipe will save around 2.4 kg CO2e per person.
- That's equivalent to the emissions produced driving 19.85km in a modern car.
- Dice the carrot & potato into rough small pieces, roughly half a centimeter in size. Finely chop the leek, onion and garlic. Heat the olive in a pan over a medium heat. Add the Leek, onion and garlic and sweat for around 2 - 3 minutes. Then add the carrot, potato, rosemary and thyme and cook for a further 3 - 4 minutes. Finally add the black rice, increase the heat, and cook for about 2 minutes.
- Pour in the stock and bay leaf. Bring to the boil, then cover and cook at a simmer for about 30 - 40 minutes or until the rice is soft. Stir every so often so the rice cooks evenly. But you can mostly just leave to do it’s thing.
- When the rice is done, season the soup with salt and pepper to taste. Trim and halve the broccoli, then boil in a pan using a small amount of water. They should take no more than 2 minutes to cook. Remove from the heat and drain. Serve the soup into individual bowls, dollop a generous helping of the broccoli on each. Finally, slice the basil into thin ribbons and sprinkle with the pine nuts over each bowl.