An unusual rice salad with a flavor that straddles cultures, with two accompanying sauces that you can use both in combination with this dish, and as a creamy part that completes a nice pinzimonio.
Ingredients for 4
320 gr basmati rice
16 shitake mushrooms
1 bunch of turnip greens
2 spring onions
3 spoons of Tamari
3 spoons of dill seeds
extra virgin olive oil, salt
For the sauces
250 gr of soy yogur
(you can buy it already made, or make it at home. The recipe can be found here).
1 clove of garlic
10 mint leaves (plus some leaves to decorate)
Fresh fava beans salt cream
500 gr of broad beans (to be shelled)
1 clove of garlic
1 tablespoon of yeast
4 tablespoons of peanuts
4 tablespoons of extra virgin olive oil
1 tablespoon of luigia grass (dry or fresh)
5-6 basil leaves
I recommend starting from the sauces, because they have a little long operations to do.
For the tzatzichi, filter the yogurt with an etamine (a kitchen cloth or a tea towel). Wash and grate the cucumbers and drain them on a pass. Let both drain for the duration of the other preparations.
Rinse and cook the rice for absorption. In the meantime, clean the turnip greens and cut the stem into thin slices, while leaving the leaves in large pieces.
Bring 500 ml of water to a boil and soak shitake mushrooms for at least 10 '. Then drain them, put them in a non-stick pan with 1 tablespoon of extra virgin olive oil and brown them, blending them with 1 tablespoon of Tamari.
Remove the mushrooms and set them aside. In the same pan, bring 2 tablespoons of extra virgin olive oil to temperature and brown the turnip greens for 5 ', then add the mushrooms, mix well. When it is ready, mix the rice too, sauté over high heat and sprinkle it with 2-3 tablespoons of Tamari.
Peel the beans, rinse them and put them in a blender together with all the other ingredients and, if necessary, a few tablespoons of water. Keep only a few leaves of luigia grass for decoration or basil. Blend all the ingredients until the sauce is velvety.
Add the filtered yogurt and the grated cucumbers with the minced mint and garlic. Stir gently.
Serve the rice with dill seeds and the sauces. It is a very good dish also served at room temperature.