Place the wild rice in a fine sieve and wash under running water. Place the washed wild rice in a pot, cover with cold water and leave to soak overnight. Drain wild rice before cooking. Heat the stock, add wild rice, salt if necessary and let it swell over low heat for about 40 minutes. In the meantime, preheat the oven to 80°C (176°F). Cut veal entrecote into strips. Mix paprika powder and cumin and season the veal loin strips with it. Cover and leave to stand for about 10 minutes.
Wash and dry spring onions and cut into rings. Peel onion and garlic. Cut the on-ion into thin rings. Cut garlic into thin slices. Roast sesame seeds in a coated pan until golden brown. Cut off the ends of the dragon fruit and peel the fruit. Halve the dragon fruit flesh and cut into slices. For the dressing, mix peanut oil and soy sauce and add garlic slices.
Brown the veal strips all around in clarified butter and continue cooking in the oven for about 10 minutes. After cooking, wrap in aluminum foil and leave in a warm place for about five minutes.
Spread the cooked wild rice over four bowls. Arrange veal strips, spring onions, onion rings and slices of dragon fruit decoratively on top. Spread dressing over it and sprinkle with roasted sesame seeds. Serve immediately.