- 2 young carrots, with tops
- 4 spring onions
- 5 green asparagus
- 12 radishes
- 1 small, tender fennel bulb
- 1 white onion
- 7 ounces quinori (quinoa and rice blend) (200 g)
- 2 tablespoons olive oil
- 2 1/8 cups water (500 ml)
- 4 tablespoons chopped cooked tomato
- 2 sprigs chervil
- 2 sprigs coriander
- 3 sprigs parsley
- 3 sprigs basil
- 1 garlic clove
- 2 tablespoons pine nuts
- 2 tablespoons Argan oil
- 6 tablespoons oat milk
- 2 teaspoons olive oil
- salt
- freshly ground black pepper
Instructions
Step 1: Vegetables
Peel and wash the carrots, spring onions, asparagus, radishes, and fennel.
Cut the asparagus tips into lengths of around 3 inches (8 cm). Slice all the vegetables into the finest possible slices using a mandoline slicer or a vegetable peeler. Chill until ready to use.
Step 2: Quinori
Preheat the oven to 320°F (160°C). Peel and chop the white onion. Rinse the quinori.
Heat a flameproof casserole dish with 2 tablespoons of olive oil and sweat the onion for 2 minutes, stirring regularly. Add the quinori and mix, then add twice its volume in water. Bring to a boil, then cover and bake for 15 minutes.
Add the chopped cooked tomato to the quinori, and return the dish to the oven for a further 5 minutes.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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