Wild rice and parsnip suppli with crushed cauliflower and cherry jus

Name: Wild rice and parsnip suppli with crushed cauliflower and cherry jus
Cuisine: Italian
Ingredients: 75 g wild rice, soaked overnight and drained; 1 onion, finely chopped; 25 g unsalted butter; 15 g unsalted butter, chilled and cut into small pieces; 75 g dried cherries; 150 ml Vegetarian jus; 100 ml port wine; 5 tablespoons olive oil; salt and freshly ground black pepper; 2 free-range eggs, lightly beaten; 1 cauliflower, cut into small florets; 4 tablespoons sherry vinegar (or red wine vinegar); 4 tablespoons sherry vinegar (or red wine vinegar); salt and freshly ground black pepper; 2 tablespoons demerara sugar; 150 g vialano nano risotto rice (or similar variety); 900 ml good vegetable stock, hot; 6 sage leaves, roughly chopped; 2 parsnips, peeled and grated; 50 g fresh white breadcrumbs; 4 tablespoons plain flour; 25 g freshly grated castelli vegetalia (parmesan-style cheese); 25 g freshly grated castelli vegetalia (parmesan-style cheese)

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Suppli is the Italian word for rice fritters. I also recommend serving this dish with some roasted wild or portobello mushrooms. The fresh sage can be replaced with rosemary or chopped flat-leaf parsley.

Ingredients

75 g wild rice, soaked overnight and drained
25 g unsalted butter
1

Europe
Italy
Pasta
Vegetarian

Method

Cook the wild rice in plenty of boiling salted water for 40-45 minutes or until tender. Drain well and dry.

Melt the butter in a heavy-based pan, add the onion and half the sage and cook over a low heat for about 3-4 minutes until soft. Add the parsnips and risotto rice and cook together for 1-2 minutes. Over a moderate heat, add the hot vegetable stock a ladleful at a time, only adding