November 9, 2010

Mustard Saffron Sauce

Since quite a long time a pack of Venere or Venus rice has been waiting on the pantry shelf to be cooked. This black rice originates from China, where it was cultivated already in in 2800 B.C. but it was only available for the emperors until the 1800s. It is a very healthy type of rice, it contains even more anthocyanins than brown rice. However its cooking time is long, it takes about 40 minutes. So finally it was time for me to cook it, also because I was anyway very curious about its taste. I prepared it on last Friday, that also means that it was served among fish with fennel and mustard saffron sauce.

15 g butter
15 g flour
500 ml chicken, veal or vegetable stock
200 ml cream
1/2 teaspoon dijon mustard
pinch of saffron
salt, pepper

Melt butter and prepare a roux with the flour, then pour cold stock on the roux and cook for about 30 minutes over low heat. Season and set 250 ml aside for the sauce. Stir in mustard and cream and cook for 5 minutes. Add saffron and cook for another 5 minutes. Season and serve.


Faith said...

The sauce sounds delicately flavored and delicious! A perfect pair with the fennel and fish!

Rosa's Yummy Yums said...

An interesting combo! perfect with fish and fennel.



Anonymous said...

eine elegante Kombination, schwarzen Reis muss ich mir auch wieder mal kaufen.

kitchen roach/galley roach said...

black rice, of course. fuer mich ist der lila und ich vergesse immer, dass es ja schwarzer reis ist. Sehr schoene fotos!

chriesi said...

@Faith: Indeed it was!

@Rosa: I love this combo.

@lamiacucina: Danke. Schwarzer Reis ist mein neue Liebling.

@kitchen roach: Für mich ehr rot. :D Danke!

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