Steamed Fonio with Asparagus and Morels
- 5 1/3 ounces fonio (150 g)
- 7 ounces fresh morels (200 g)
- 1 bunch green onions
- 4 cloves pink garlic
- 1 small bunch parsley
- 3 tablespoons olive oil
- 1 1/4 cups chicken stock (300 ml)
- 1 bunch green asparagus
- 3/4 ounce parmesan (20 g)
- olive oil
Step 1: Fonio and Morels
Put the fonio in a sieve, and rinse well under running water. Tip into a bowl, cover well with water and leave to swell for 20 minutes.
In the meantime, remove the stems from the morels, then wash the caps in several changes of warm water to get rid of any traces of sand and grit. Dry in a salad spinner. Cut any large mushrooms in half.
Rinse a the onions, and dice the stalks. Set aside, and cut the bulbs into rounds.
Peel the garlic and remove the sprout. Thinly slice.
Rinse, dry and chop the parsley leaves.
In the meantime, heat the chicken stock.
Drain the fonio and add it to the sauté pan. Stir well and cook for 1 minute. Pour in enough chicken stock to cover, and simmer gently until it is absorbed. Add more stock and continue to cook as for a risotto. The fonio should be completely cooked in 20 minutes.
When the fonio is cooked, turn off the heat, cover the pan, and allow to rest 10 minutes.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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