Lahanorizo (cabbage rice) with sweet potato hummus is a very tasty dish that will become a winter favourite after you try it.
Materials for four servings:
For the lahanorizo
One small (400g) cabbage thinly sliced
70 ml extra virgin olive oil
Two leeks
One clove of garlic, chopped
One bunch of Mediterranean hartwort, leaves only
350 gr. Carolina rice
20 mint leaves, chopped
For the hummus
600 gr. sweet potato
150 gr. whole grain tahini
few drops of lemon
60 ml extra virgin olive oil
water
Procedure
Step 1
Hummus: Wrap the sweet potatoes in greaseproof paper and aluminum foil and bake them in a preheated oven at 200°C until soft. Peel them hot and keep the flesh. Place them in the blender together with the rest of the hummus ingredients except the water. Add salt and little by little water until it acquires the density of a hummus.
Step 2
In a pot, add the olive oil and fry the leek and garlic. Then add the cabbage, a little salt and let it fry and release its liquid. Add the rice and enough water to cover it plus a little more. Simmer and when needed add a little more water. Once the rice is boiled and mushy, remove from the heat and add the Mediterranean hartwort, mint, a little olive oil and mix. Serve the hummus on the plate and serve the cabbage rice in the centre.
Step 3
Sweet potato hummus needs minimal lemon juice. Its sweetness in a thin layer at the base of the dish, which enhances the aromas of the cabbage rice.
Recipe by Cantina. Translated by Paul Antonopoulos.
READ MORE: Vegetable soup with trachana.