Monkfish-Free Rice

Name: Monkfish-Free Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 200 gr Rice; 500 gr Cooked white beans; 4 Ripe tomatoes; 1 Medium onion; 3 cloves Garlic; 0.25 sheet Nori seaweed; 1 leaf Kombu seaweed; 300 ml Water; 4 tbsp Chopped parsley; 1 tbsp Chopped coriander; 2 tbsp Olive oil; Saffron to taste; Black pepper to taste; Salt to taste; Piri-piri powder to taste; 2 Small aubergines; 1.5 sheets Nori seaweed; 2 cloves Garlic; 2 tbsp Olive oil; 3 tbsp Soy sauce

Vegan 'monkfish' rice, with aubergine wrapped in nori seaweed for a taste of the sea

LUNCH/DINNER

Total

Prep

15min

Cook

45min

Servings:servings

For the Rice:

200 grRice
500 grCooked white beans
4Ripe tomatoes
1Medium onion
3 clovesGarlic
0.25 sheetNori seaweed
1 leafKombu seaweed
300 mlWater
4 tbspChopped parsley
1 tbspChopped coriander
2 tbspOlive oil
Saffron to taste
Black pepper to taste
Salt to taste
Piri-piri powder to taste

For the 'Monkfish':

2Small aubergines
1.50 sheetsNori seaweed
2 clovesGarlic
2 tbspOlive oil
3 tbspSoy sauce

Monkfish-Free Rice

Vegan 'monkfish' rice, with aubergine wrapped in nori seaweed for a taste of the sea

LUNCH/DINNER

Total

Prep

15min

Cook

45min

Servings:servings

INGREDIENTS

For the Rice:

200 grRice
500 grCooked white beans
4Ripe tomatoes
1Medium onion
3 clovesGarlic
0.25 sheetNori seaweed
1 leafKombu seaweed
300 mlWater
4 tbspChopped parsley
1 tbspChopped coriander
2 tbspOlive oil
Saffron to taste
Black pepper to taste
Salt to taste
Piri-piri powder to taste

For the 'Monkfish':

2Small aubergines
1.50 sheetsNori seaweed
2 clovesGarlic
2 tbspOlive oil
3 tbspSoy sauce

INSTRUCTIONS

For the Rice:

1Sauté the chopped onion with the bay leaves in olive oil until golden.
2Add the minced garlic and chopped parsley and cook for a few minutes.
3Add the tomatoes cut into quarters and cook for about 30 minutes until completely soft.
4Remove the bay leaves and blend the sauce with a hand blender until smooth.
5Return the bay leaves to the pot and add the rice, nori and kombu seaweed.
6Season with salt, black pepper, saffron and piri-piri, stirring well to combine.
7Add the water and cook, stirring occasionally and adjusting the amount of water as needed.
8Add the drained beans and chopped coriander when the rice is almost done.
9Taste and adjust seasoning until the rice reaches the desired texture.

For the 'Monkfish':

1Preheat the oven to 200°C.
2Peel the aubergines and cut lengthways into quarters.
3Score a diamond pattern on the inner flesh of each piece.
4Brush with olive oil and place on a roasting tin cut-side down.
5Roast in the oven for 15–20 minutes until the aubergines are soft.
6Cut the nori sheets into rectangles to cover the top of each aubergine piece.
7Mix the soy sauce with the minced garlic and olive oil in a small bowl.
8Remove the aubergines from the oven, brush with the sauce and cover each with a strip of nori.
9Brush again over the nori and around the sides of the aubergine.
10Return to the oven for another 5–10 minutes until the nori is lightly toasted.
11Serve the creamy rice with the aubergine pieces on top.
12Sprinkle with chopped coriander before serving.

NOTES

The inspiration for the aubergine 'monkfish' came from Tuga Vegetal.
The longer the tomato sauce reduces, the more intense and rich the flavour will be.
If after 15 minutes the rice is not yet cooked, remove the kombu seaweed to prevent the taste from turning bitter.