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Black Rice Salad With Roasted Carrots, Shallots and Ricotta
Ingredients
  • 400g banana shallots, halved
  • 400g baby carrots
  • 3 garlic cloves, peeled
  • Grated zest and juice 1 lemon
  • Bunch fresh thyme
  • Olive oil for roasting and frying
  • 2 tbsp runny honey
  • 1 litre vegetable stock
  • 250g Italian black venere rice (we used Gallo), soaked in cold water for 30 minutes
  • 200ml dry white wine
  •  
  • subheading: For the dressing:
  • 2 tbsp sherry vinegar
  • 2 tbsp runny honey
  • 4 tbsp extra-virgin olive oil
Note: Ingredients may have been altered from the original.
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