RECIPE - Red Rice with Eggpland and Miso (Arroz Vermelho ao Miso de Beringela)

A few months ago, the Brazilian food magazine Prazeres da Mesa held a gastronomic tradeshow and exhibition in Recife, Brazil. (See this post for a report on the Fortaleza edition of the tradeshow). In this month's print and online versions of the magazine, the Recife show is covered in detail, with stories and recipes provided by the many chefs who presented there.

One of the chefs featured during the event was chef Joca Pontes, of Recife's well-known Ponte Nova restaurant. A fierce advocate of local and sustainable food, Pontes was one of the first new-generation chefs in Brazil to work with red rice, and is an important part in the story of its renaissance.

At the Recife show, chef Pontes demonstrated the following dish, which in best 21st century tradition combines local ingredients and foreign inspiration, in this case Japan.

(As previously mentioned, Brazilian red rice is currently not exported from Brazil, but this dish works well with Wehani rice , available in North America and Europe.)

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RECIPE - Red Rice with Eggpland and Miso (Arroz Vermelho ao Miso de Beringela)
Serves 8

For the rice:
2 cups (400 gr) red rice
6 cups (1.5l) vegetable stock
3 Tbsp. (40 ml) extra-virgin olive oil
2 cloves garlic, minced
salt to taste
2 bay leaves
1 pinch ground cumin
1 pinch annatto powder (sweet paprika may be substituted)

For the eggplant:

1/4 cup (50 gr) granulated white sugar
1/4 cup (50 gr) white miso
1/4 cup (50 ml) sake
1/4 cup ginger liqueur
1/4 cup (50 ml) light soya sauce
1 Tbsp. (20 ml) light sesame oil
1 Tbsp. (20 ml) neutral vegetable oil
2 Tbsp. green onion, chopped
8 medium-sized okra pods, cut into rounds
1 Japanese long eggplant, cubed
1 medium green bell pepper, cut into julienne strips
1 small red or green chili pepper, seeded and cut in half
1 small red onion, sliced

For the ginger vinaigrette:
1/3 cup (100 ml) extra-virgin olive oil
1/3 cup (100 ml) neutral vegetable oil
1/4 cup (50 ml) light soya sauce
1/4 cup (50 ml) fresh-squeezed lime juice
4 tsp. (20 gr) granulated white sugar
1.5 Tbsp. ginger, freshly grated
1 tsp. Dijon mustard
mixed baby greens
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Rice:
Heat the olive oil in a large heavy saucepan over medium heat, add the garlic and saute, but do not let brown. Add the red rice, plus the salt, bay leaves, cumin and annatto powder, stirring well to combine. Add the vegetable broth, bring to a boil, then reduce heat to low, cover the pan and let cook for 20 minutes. Turn off the heat, then allow the rice to rest in the pan for an additionaly 10 minutes. Remove the rice to a serving platter, fluffing it with a fork, and reserve, keeping warm.

Eggplant:
Im a small saucepan, add together the sake, the ginger liqueur, the soy sauce and the sugar. Bring quickly to a boil, then turn off heat and stir in the miso to dissolve. Reserve. In a non-stick frying pan, combine the sesame and vegetable oils, and briefly fry the chili pepper. Add the okra, eggplant and green pepper and stir-fry until vegetables begin to brown. Reduce heat, then add the miso mixture, stir well to combine and cook for 2 minutes. Reserve, keeping warm.


Vinaigrette:
In a blender, combine the soy sauce, lime juice, sugar, grated ginger and mustard. Combine the two oils in a measuring cup with a spout. Blend with lowest speed, adding oils in a slow stream to create an emulsion.

Assembly:
In a mixing bowl, combine the baby greens with the vinaigrette, tossing to coat all the leaves. In a large non-stick frying pan, reheat the rice with a small amount of olive oil. Add the eggplant mixture, and correct the seasoning, adding salt if required. Using 8 salad plates, divide the rice, then cover each plate with the dressed greens. Serve immediately.

Recipe translated and adapted from Prazeres da Mesa