![Rolling Eyes :roll:](./images/smilies/icon_rolleyes.gif)
"Excellent!" shrieked the palace chef as he addressed his young apprentice: "Carrot!, Tomás! That's the perfect trio!" shouted the chef in appreciation of Tomás' culinary genius in adding thin slices of baby carrot to the two vegetables (asparagus and onion).
Well ... the king had overheard this loud outburst and, thereafter, insisted on the palace always serving the region's first culinary offering that honored the rich black rice of this fertile valley: "Karotomus" (the new chef dared not correct the king's spelling, nor reveal the unintended naming).
![Oh Boy :roll](./images/smilies/icon_rollover.gif)
1 cup scoups of chilled, cooked black rice
1 cup scoups of the veggie trio
(chopped carrots, asparagus, onion)
Directions:
![Arrow :arrow:](./images/smilies/icon_arrow.gif)
Prepare black rice according to package instructions, allow to cool slightly, drizzle on 3 tbsp virgin olive oil, stir well, then sprinkle on 1/2 tsp garlic granules and 1 tsp salt. Stir to combine, then cover and refrigerate overnight.
In 1 1/2 cup heat-resistant bowls (the palace used ovens to heat these personal servings), distribute a scoup of chilled black rice around the sides and bottom of the serving dishes. To compress the rice slightly, press on the sides with a spoon and on the bottom with a bamboo cup (or jar).
Carefully fill each bowl with the carrot medley, creating a well-rounded top, then cover and refrigerate until serving time (in our modern era, a heat-resistant bowl turned upside down on top of the rice bowl is ideal for a 3-minute, high-power cycle in the microwave).
Note: Various herbs and spices may be used to embellish this dish, but virgin olive, salt & pepper are the traditional favorites. However, regional sauces are graciously provided for guests whose palates prefer such culinary nativity.
Rod
![Very Happy :D](./images/smilies/icon_biggrin.gif)