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| Servings4-12people | Prep Time30minutes | Cook Time10minutes |
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Ingredients
Chimichurri
1/2cup
Extra Virgin Olive Oil
2
Garlic Clovepressed
1cup
parsley leaveswell-rinsed
1cup
Cilantro Leaveswell-rinsed
1tsp
Salt
1/4tsp
Black Pepperfreshly ground
1tbsp
sherry vinegar
1/4cup
Red Onionminced
1tbsp
capersrinsed
Black Rice Fritters
3cups
Hinode Black Ricecooked and cooled
2
Eggsbeaten with a fork
1tsp
smoked paprika
1/2tsp
Kosher Salt
2tsp
Black Pepperfreshly ground
Servings: people
Units:
Instructions
Chimichurri
- In a small food processor, combine the olive oil and garlic and run until the garlic is well distributed. If you don’t feel like mincing the onion by hand, you can add it in chunks now, but it won’t look as nice.
- Add the parsley, cilantro, salt, pepper and vinegar and process until minced but with still a bit of texture left in the leaves.
- Remove from the food processor and mix in the onions and capers.
- Taste and adjust salt, pepper and vinegar as needed.
Black Rice Fritters
- In a medium bowl, stir together the rice, eggs, smoked paprika, kosher salt, and pepper.
- Line a plate with paper towels.
- Place a large, heavy skillet over medium high heat. Add a tablespoon of vegetable oil and swirl it around the pan.
- Take about 1/4 cup of the fritter mixture, place it in the pan and press down to form a pancake, about 5″ in diameter. Fry until golden brown on one side, about 2 minutes, then flip and cook until the other side is golden brown.
- Remove to the paper towel-lined plate and add a few grains of flaky salt. Repeat for the remaining fritters, working in batches so as not to crowd the pan.
- Serve hot with the chimichurri sauce on the side.