Root Vegetable Red Rice

Serves four

• Whole red rice 280 g
• 1 large onion
• 1 kohlrabi
• Daikon (or local radish) 150 g
• White wine 100 ml
• Vegetable broth to taste (preferably made with carrots, onions and celery)
• 1 bay leaf
• Fresh thyme to taste
• 3 tbsp extra virgin olive oil (30 ml)
• Salt and pepper to taste

Nutritional information
Per serving: 325 Kcal

Environmental Impact

Per serving: 
200 grams CO₂ equivalence - carbon footprint
239 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Dice the onion and fry it with two tablespoons of oil.

Peel and dice the kohlrabi and daikon, add to the onion. Add salt and pepper.

Add a glass of warm water (ca. 200 ml). Cook until the vegetables are tender and the water has evaporated.

In the meantime, cook the red rice in lightly salted water for around 20 minutes.

Drain the rice, keeping a little cooking water to one side, and add it to the vegetables.

Add white wine and continue cooking for a further 15 minutes, gradually adding the vegetable broth, the bay leaf and a teaspoon of thyme.

When the rice is ready, add a tablespoon of extra virgin olive oil and serve.

The Chef’s Advice

Daikon is a Japanese radish with a very strong flavour. Alternatively, you can use local radish, which has a more delicate flavour. 

Nutritional Advice

The vegetables in this recipe are packed with vitamins, minerals, polyphenols and carotenoids.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

These foods are the basis of healthy and sustainable diets.