CASSIDEE DABNEY

Carolina Gold Rice with Clams, Lavender, Fennel & Yoghurt

STARTER

6 PERS
timing

50 MIN
preparation time

10 MIN
Cooking time

40 MIN

INGREDIENTS

CAROLINA GOLD RICE
250g Carolina Gold rice
375ml water
3g salt

STEAMED CLAMS
50ea fresh littleneck clams
300ml white wine
50ml cooking oil
200g julienned white onion
200g julienned fennel

FINISHING
100g strained plain Greek yoghurt
2g minced garlic
35g whole lavender flowers
75g butter
300ml clam cooking liquid
Salt, to taste
60g finishing olive oil
2 ea fennel blossoms
6 ea allium blossoms

RECIPE DEVELOPMENT

1. CAROLINA GOLD RICE
In a medium saucepan, bring the water and salt to a boil, add the rice, reduce the heat to low, cover and allow to simmer for 20 mins. Once the rice is fully cooked, fluff it with a fork and spread it on a baking tray and cool to room temperature.

2. STEAMED CLAMS
Thoroughly wash the clams before purging them in fresh water for 15 mins. In a shallow sauce pot, caramelise the onions and fennel. Add the clams, cover with wine and steam, covered for 6 mins or until all the clams have opened. Strain the clams from their liquid, reserve the liquid and remove the clams from their shells. Discard shells.

FINISHING & SERVING INSTRUCTIONS
In a medium rondeau, reheat the cooked rice with 300ml of the clam cooking liquid. Once warm, add the minced garlic, whole lavender flowers and butter. Stir continuously until the rice becomes hot and creamy. Add the clams and yoghurt. Stir until warm. Remove the lavender flowers and season with salt to taste. Spoon the finished rice onto a serving dish, generously drizzle with olive oil. Garnish with fennel and allium blossoms. Serve immediately.