Ingredients:
Beetroot and wine syrup:
– 1 beetroot cut into cubes
– 200 ml of red wine
– 100 g of refined sugar
Tender:
– 1 smoked tender
– Juice of 5 oranges
– Cloves to taste
Rice:
– ½ chopped onion
– 2 cloves of garlic, chopped
– 2 cups (tea) of Organic Wholegrain Tio João Rice
– 5 cups (tea) of vegetable broth
– Salt to taste
Finishing:
– 3 tablespoons of Nova Oliva Olive Oil
– 100 g of sliced raw ham
– 120 g apricots cut into strips
– 100 g of dates cut into strips
– ½ bunch of chopped parsley
Preparation mode:
For the beetroot and wine syrup, in a pan, cook the beetroot in red wine and sugar. When soft, mash with a fork or juicer and let it reduce until it forms a beautiful purple syrup, with a sweet and acidic wine flavor. Reserve.
For the Tender, in another pan, cook the tender in the orange juice, together with the cloves, for 30 minutes. Let it cool and cut it into cubes.
For the rice, in a saucepan, sauté the chopped onion and garlic and cook the brown rice in water.
To finish, in a frying pan, brown the diced tenderloin in olive oil along with the raw ham, apricots, dates and add the cooked rice. Saute well, letting the rice and all the ingredients brown. Serve the Christmas rice with the parsley and drizzle with the beetroot and wine reduction.