Stuffed whole chicken thighs
first courses from Italy
Integral Venison Rice with Chickpeas, Black Olives and Cherry Tomat...
Integral Venison Rice with Chickpeas, Black Olives and Cherry Tomatoes Confit
2 hours 30 minutes
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You will explode in your mouth all the aromas of this dish, and its various consistencies. From the crunchy flavor of black rice to the appetizing herbs. From the round taste of the chickpeas, to the sweetness of the tomatoes, the sapidity of the olives. Beautiful for the eyes, pleasing to the palate.
Wash and split the cherry tomatoes in half, and place them in a baking tray with paper oven, with the cut side facing up.
Prepare a scrap of herbs, add a salt jar, and place the mixture over the cherry tomatoes. Season with an extra virgin olive oil, covering everything.
Bake at 140 ° for 2 hours: it takes a slow cooking, because the tomatoes have to dry without burning, losing their vegetation water by hand
However, check the cooking time, because each oven has a different yield.
Wash the rice and let it toast in a pot with a spoon of oil.
Add salty boiling water, double the volume of the rice, and cook for 40 minutes, which is reduced to 20, if you use the pressure cooker. When done, rest 10 minutes.
Then place it on a serving dish and pour it out with a crude oil.
Chill the chickpeas by heating them in a pan with a drop of oil and a sprig of rosemary.
I also add salt, because I use chickpeas in my pantry, I cook in quantity and then keep it in jars, and have very little salt
Let the chickpeas cool down, and in the meantime cut the olives with washers.
Add everything to rice: chickpeas, olives and cherry tomatoes.