Smoked Black Peppercorn

Recipe to try

Turnip & Onion Rice Pilaf Bowl with Smoked Black Peppercorn

Serves: 4

Ingredients

• ¼ teaspoon Smoked Black Peppercorn
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups peeled turnip, cut into ½-inch cubes
• 2 cups onion, cut into thin wedges
• 1 tablespoon neutral cooking oil
• 1 cup dry white rice
• 2 cups water
• ¼ cup toasted sliced almonds

Method

1. Finely grind the peppercorns before measuring.
2. Mix the featured seasoning with the olive oil and lemon juice.
3. Cook the rice with the 2 cups water according to its package.
4. Heat the neutral oil in a large skillet over medium heat. Add peeled turnip, cut into ½-inch cubes and onion, cut into thin wedges. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
5. Fluff the rice and fold in the cooked vegetables and prepared seasoning mixture. Finish with the almonds.