{"id":8437,"date":"2022-11-22T17:35:55","date_gmt":"2022-11-22T16:35:55","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=8437"},"modified":"2023-03-16T09:31:44","modified_gmt":"2023-03-16T08:31:44","slug":"forbidden-black-rice-with-gorgonzola-and-speck","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/forbidden-black-rice-with-gorgonzola-and-speck\/","title":{"rendered":"Forbidden Black rice with Gorgonzola and Speck"},"content":{"rendered":"<p>Brigitte is an outstanding cook as well as a great photographer. I took this picture myself, but I must admit that I am not as talented as she is! Do take a look at <a href=\"https:\/\/www.popote-et-fleur-de-sel.com\/\">\u201cPopote et Fleur de Sel\u201d<\/a>, her website, and check it up on <a href=\"https:\/\/www.instagram.com\/popote_et_fleur_de_sel\/?hl=fr\">Instagram<\/a> too. This recipe was published in her wonderful recipe book dedicated to gourmet boat crews named \u201cCOOKING ON A CRUISE\u201d. This recipe is the genuine version of her black rice recipe. Enjoy it and many thanks again for sharing, Brigitte.\n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">Forbidden Black rice with Gorgonzola and Speck<\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"22 November 2022\">22 November 2022<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 4<\/div>\n                            <div class=\"prep-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"prepTime\" content=\"PT15M\">Prep<\/label>: 15 min<\/div>\n                            <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT20M\">Cook<\/label>: 20 min<\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT35M\">Total<\/label>: 35 min<\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-summary\" itemprop=\"description\">I personally don\u2019t necessarily use the Gallo black rice. In Brussels as well as in London, many different types are available and I was never disappointed by any of them. Just thoroughly follow the cooking directions on the package. For example, the Nero brand black rice requires a good 40-minute cooking and Brigitte says that it can even go up to 50 minutes.<\/p>\n        <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n                <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\n          <h5>Ingredients<\/h5>\n          <ul>\n                            <li itemprop=\"recipeIngredient\">300 g Gallo brand black rice <\/li>\n                            <li itemprop=\"recipeIngredient\">6 thinly sliced Speck ham, chopped in small bits<\/li>\n                            <li itemprop=\"recipeIngredient\">1 or 2 chopped garlic cloves, center seeds removed<\/li>\n                            <li itemprop=\"recipeIngredient\">4 chunks of gorgonzola cheese per plate<\/li>\n                            <li itemprop=\"recipeIngredient\">2 TBS finely chopped fresh basil leaves<\/li>\n                            <li itemprop=\"recipeIngredient\">1 TBS olive oil<\/li>\n                            <li itemprop=\"recipeIngredient\">Freshly ground black pepper<\/li>\n                            <li itemprop=\"recipeIngredient\">1 pinch of Espelette chili<\/li>\n                        <\/ul>\n      <\/div><\/div>\n                  <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">Pour the rice in a large pan of salted cold water. Cover and cook on low heat for about 18 minutes.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">In the meantime, prepare the rest of the ingredients for this recipe<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 3<\/span>\n                    <span itemprop=\"text\">When the rice is cooked and strained, pour the olive oil in a frying pan and slowly cook the garlic for one minute, add the speck ham, the rice, and the basil. Add pepper and stir.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 4<\/span>\n                    <span itemprop=\"text\">Serve on plates or in bowls. Add the gorgonzola chunks and the Espelette chili.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brigitte is an outstanding cook as well as a great photographer. I took this picture myself, but I must admit that I am not as talented as she is! Do take a look at \u201cPopote et Fleur de Sel\u201d, her website, and check it up&nbsp;<a class=\"read-more\" href=\"https:\/\/lesmenusplaisir.com\/en\/forbidden-black-rice-with-gorgonzola-and-speck\/\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":8488,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[311,341,353,356,349,332,352,299,293],"tags":[],"class_list":["post-8437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chic-dinner-party-recipes","category-main-courses","category-meat-and-poultry","category-pork","category-rice","category-salty-recipes","category-toasts-pitas-lunch-box","category-very-easy","category-world-cuisine"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/8437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=8437"}],"version-history":[{"count":3,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/8437\/revisions"}],"predecessor-version":[{"id":8440,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/8437\/revisions\/8440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/8488"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=8437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=8437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=8437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}