Halloween rice
Ingredients
For
4
personnes
- 300 g Basmati rice
- 1 packet of chorizo cubes
- 1 tsp turmeric
- 140 g of tomato pulp
- 2 tbsp mild-flavoured olive oil
- 20 black olives from France (PDO Nice or PDO Nyons)
- 1 clove of garlic
- 1 shallot
- 1 stalk of celery
Tip
An original rice dish idea for your meals at the end of October! Why not ask your children to help you prepare it! For French black olives, choose French olives of the Tanche, Cailletier, Grossane or Lucques (black) varieties, or olives with Protected Designation of Origin status: black olives from Nyons (PDO), olives from Nice (PDO), black olives from the Vallée des Baux de Provence (PDO)...When it comes to olive oil, opt for a subtly flavoured variety such as PDO Nyons, Nice, the Languedoc AOC, or French olive oils made from the Tanche, Cailletier, Lucques, Grossane, ...
Instructions
- Cook the rice according to the instructions on the packet.
- Meanwhile, peel and finely chop the shallot and garlic. Then fry the shallot in 1 tablespoon of olive oil in a frying pan. Once the shallot is golden brown, add the garlic, tomato pulp and turmeric. Then cook over a low heat.
- Once the rice is cooked, mix it with 1 tablespoon of olive oil and then with the tomato mixture (the rice should be a deep orange colour).
- In another frying pan, fry the diced chorizo without any fat. Once browned, pat them dry with kitchen paper to remove any excess fat. Then mix the chorizo into the tomato rice.
Editing:
- Shape the rice into balls that are slightly flattened on top (you may find it helpful to use a silicone mould shaped like a half-sphere). Then, using a knife, make six vertical cuts (not too deep) on each one (to give them the shape of a pumpkin).
- Stone the olives, then cut them into 8 triangles for the eyes and small squares for the teeth. Arrange them on the rice pumpkins. Cut the celery into thin strips, then place them on top of the pumpkin.
Tip
An original rice dish idea for your meals at the end of October! Why not ask your children to help you prepare it! For French black olives, choose French olives of the Tanche, Cailletier, Grossane or Lucques (black) varieties, or olives with Protected Designation of Origin status: black olives from Nyons (PDO), olives from Nice (PDO), black olives from the Vallée des Baux de Provence (PDO)...When it comes to olive oil, opt for a subtly flavoured variety such as PDO Nyons, Nice, the Languedoc AOC, or French olive oils made from the Tanche, Cailletier, Lucques, Grossane, ...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Halloween Poached Pears