Winter bowl

Method

• 1

  Cook the Basmati rice using the absorption method: rinse 70 g of rice thoroughly under running water until the water runs clear. Transfer to a small saucepan with double its weight in water (about 140 ml), bring to a boil, cover with a lid, and turn the heat down to low. Cook until the water is completely absorbed. Turn off the heat, let it rest covered for 5 minutes, then fluff the grains with a fork.

• 2

  Prepare the radicchio: cut the head of Treviso late-season radicchio into quarters. Heat a pan with a drizzle of CHEFMania Extra Virgin Olive Oil and place the radicchio cut-side down. Cook over medium heat until tender and slightly caramelized. Towards the end of cooking, add a splash of balsamic vinegar and let it simmer down for a few minutes. Season with salt and pepper.

• 3

  Slice the avocado, drain and rinse the chickpeas (if using pre-cooked/canned), and prepare the hard-boiled egg (boil for about 8–9 minutes), then cool it under cold water and peel it.

• 4

  Assemble the bowl: arrange the Basmati rice at the base, then add the warm radicchio, chickpeas, avocado, and the hard-boiled egg cut in half or into wedges./p>

• 5

  Top with salt, pepper, and a final drizzle of extra virgin olive oil over the bowl just before serving.