Amuse | Camargue Red Rice – Wasabi Cracker & Beet mousse

• 50 g red rice-Camargue of Zuiderzee Foods
• 10 Mitsuba wasabi crackers
• 1 cooked beetroot
• 1/4 onion
• 150 ml chicken-or groentenbouillion
• Garden Cress
• Pepper and salt

• Feta cheese with pomegranate seeds
• Dried Cranberries with pecans
• Shrimp with a slice of Radish
• Dried apricot with a cherry tomato

1. Cut the outing fine and fruit this in a saucepan with some oil.
2. Add the red rice of Zuiderzee Foods together with 150 ml bouillion. Leave it to the boil and then lets the red rice in a closed pan gently Cook for 30-40 minutes. Drain the rice and leave for another 5 minutes with lids on the pan.
3. Puree the beetroot into a mousse and add salt and pepper to taste.
4. Cutting the garnish in the desired format.

Build a tower of the ingredieten: lubricate the Beetroot mousse on the cracker. Place a 1 tablespoon red rice on the mousse. (Use a round prong shape ca. Ø 4 cm.) Place on the red rice garnish with some Cress.

Replace the red rice-Camargue for wild rice of Zuiderzee Foods. Or combine these two products for even more fun color palette.

You can replace the Red beet mousse thinly sliced (e.g. with the mandolin) Red beet slices. Put them out with a round shape. !

This recipe is gluten free!

Eetsmakelijk!