If you are looking for a great side dish, we have one that’s unforgettable. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Keith Suarino
The Restaurant: Vintro Hotel & Kitchen on South Beach
The Dish: Forbidden Rice
Ingredients:
3 Tbs. olive oil
1/2 cup chopped white onion
1 cup of Black Tuscan Rice
2 cups water
1/2 cup White Wine (or more to taste)
Salt & Pepper to taste
2 Tbs. Butter
For Mushrooms
3 Tbs. olive oil
1 Tsp. salt
1 cup Shiitake Mushrooms
Pepper to taste
3 sprigs fresh Thyme
2 Tbs. chopped shallots
1 clove chopped garlic
Arugula
Method of Preparation:
– Start by putting olive oil in a hot pan and add chopped white onions- sauté until translucent. Next, add Black Tuscan rice and water- cook down. Deglaze with white wine and mix well. Add salt – pepper and butter. Stir and simmer on low.
– In a separate pan, heat olive oil and add salt so the mushrooms don’t stick. Next- add Shiitake mushrooms and a little more salt and black pepper. Stir well. Add fresh thyme, shallots and garlic. Sauté several minutes, then remove the thyme. When the mushrooms wilt, set aside.
– Back to the rice. Stir well and when it has a creamy consistency- it’s ready.
To Plate:
– Chef Keith plates the Forbidden Rice in a hot cast iron skillet and tops it with the Shiitake mushrooms and garnishes with fresh Arugula.
Serving suggestion: Cabernet Sauvignon
Serves: 4
Vintro Hotel & Kitchen
2216 Park Avenue
Miami Beach, FL 33139
305) 674-9200
http://vintrohotels.com/kitchen/
Bring in a printed copy of the recipe and get a complimentary side of “Forbidden Rice” with your meal, now through Jan. 9.