Turnip Sprouts Rice with Chlorella and Zucchini Pancakes (ENG)

Onions – 1 small
Garlic – 2 cloves
Sprouts – 1kg
Rice – 500g
Chlorella – 2 tsp
Dried tomatoes (opcional) – 3 slices
White wine – q.b.
Olive oil – q.b.
Parsley – to taste
Salt – to taste

Zucchini pancakes (12 pancakes)

Zucchini, about 1 large or 3 medium – 500g
Eggs, lightly beaten – 1
Flour – 90g
Baking powder – 1 tsp
Salt and pepper – q.b.
olive oil for sautéing

Sprouts

1. Chop large stems from the sprouts. Boil them in lightly salted water until tender.
2. Add the rest of the sprouts.  Once cooked, remove and place in iced water for 1 minute. Reserve the greens and the cooking water.
3. Sauté chopped or sliced garlic in a large saucepan. When it starts to brown, add the drained greens. chopped as you prefer.
4. If necessary and there are a lot of greens, repeat the process.

Rice

1. In another pan, in very hot olive oil, sauté the onion, chopped to the size of the rice.
2. When the onion is golden, add the chopped garlic.
3. Add the rice and stir for 1 to 2 minutes.
4. Add the wine and stir until the alcohol has evaporated.
5. Add the sprouts cooking water (2.2 times the volume of the rice), and gently stir for 10 seconds.
6. Set the stove for medium heat and cover the pot.
7. When rice is cooked, remove from the heat and add the chlorella and stir gently until it’s completely dissolved.
8. Add the sprouts.
9. Serve with sliced hydrated dried tomatoes and zucchini pancakes.

Zucchini pancakes

1. Wash zucchini and trim off ends.
2. Grate on the large holes of a box grater.
3. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
4. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. Reserve water and zucchini separately.
5. Add 1 lightly beaten egg to the zucchini.
6. In a small bowl, stir together the flour with baking powder, salt and pepper, or season to taste.
7. Add flour mixture into zucchini mixture and stir until well combined.
8. Place a large skillet over medium heat and add olive oil.
9. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake-shaped.
10. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a turnip sprouts rice.