Kombu black rice, baby corn and sweetcorn puree

Name: Kombu black rice, baby corn and sweetcorn puree recipe
Yield: 4
Ingredients: 70ml extra virgin olive oil; 200g baby corn; 1 tsp lemon juice; 100g black rice; 125.00 ml chervil leaves; 750ml vegetable stock; 5g salted kombu; 30.00 ml Korean soy sauce (from Asian grocers) or soy sauce; 20.00 ml rice vinegar; 20.00 ml vegetable oil; 1 onion, finely chopped; 1 garlic clove; 1cm-piece (5g) ginger, finely chopped; 250g black rice; 6 corn cobs, kernels removed; 40.00 ml extra virgin olive oil; 250ml almond milk

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P16 KOMBU BLACK RICE, BABY CORN AND SWEETCORN PUREE

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by Brent Savage

Brent Savage

Sep 15, 2022

Brent Savage cooks corn two ways to create this bright plant-based side.

70ml extra virgin olive oil
200g baby corn
1 tsp lemon juice
100g black rice
1/2 cup chervil leaves

Kombu black rice

3 cups (750ml) vegetable stock
5g salted kombu
1 1/2 tbs Korean soy sauce (from Asian grocers) or soy sauce
1 tbs rice vinegar
1 tbs vegetable oil
1 onion, finely chopped
1 garlic clove
1cm-piece (5g) ginger, finely chopped
250g black rice

Sweetcorn puree

6 corn cobs, kernels removed
2 tbs extra virgin olive oil
1 cup (250ml) almond milk

Method

1.

For the kombu black rice, place stock and kombu in a medium saucepan over high heat and bring to the boil. Add soy sauce and vinegar, then reduce heat to low and allow to steep for 30 minutes. Strain through a fine sieve, discarding solids. Set aside and keep warm.
2.

Preheat oven to 180°C. Heat oil in a medium ovenproof saucepan over medium-high heat. Add onion, garlic and ginger and cook, stirring occasionally, for 6-8 minutes, until softened. Add rice and stir to combine. Pour kombu stock over rice and stir to combine. Remove from the heat, top with baking paper and cover with foil. Bake for 30-35 minutes until rice is tender.
3.

Meanwhile, for the sweetcorn puree, place corn and oil in a large saucepan over medium heat and cook, stirring occasionally, for 15 minutes or until corn is soft. Remove 1/2 cup (100g) corn and set aside. Add almond milk to the pan with remaining corn and simmer for 3 minutes or until reduced slightly. Transfer mixture to a blender and blend until smooth. Press through a fine sieve, discarding solids, and season with salt flakes. Stir reserved corn through the kombu black rice.
4.

Heat 1 1/2 tbs oil in a small frypan over medium-high heat. Add baby corn and cook for 6-8 minutes until tender. Season with salt flakes and freshly ground black pepper, add lemon juice and mix to combine. Place remaining 2 tbs oil in a small saucepan over medium-high heat. Add uncooked black rice and toast, shaking pan occasionally, for 30 seconds or until puffed.
5.

Place kombu black rice in the centre of a bowl in a small mound. Top with baby corn. Spoon sweetcorn puree next to the rice. Scatter with chervil leaves and puffed black rice. Serve.