In macrobiotics are advised to eat two whole grains per day, brown rice is recommended daily rotation and millet, barley, barley, oats, buckwheat, whole wheat pasta, etc. ..
But there are different qualities of rice, there is the classic brown rice, red rice (fragrant and good with just a drizzle of extra virgin olive oil) basmati rice, which is also fragrant and the rice is white, called VENUS.
This quality is not well-known fact is not in regular supermarkets. I buy the usual foods containing natural and organic food stores listed on this page, on the right, after all. (There are addresses of outlets all over Italy)
The black rice is born in the Po Valley, was named after the Goddess of love and is cultivated in the provinces of Novara and Vercelli.
E 'an aromatic rice, fragrant.
The aroma is perceived already sniffing up close and uncooked grains becomes stronger with heat.
It 's so tasty, aromatic spice that is not necessary with who knows what .. the first few times I ate it, after it cooked, we put just above the finely chopped red onion, arugula and a drizzle of good extra virgin olive oil.
A show!
I then tried to dress it with the prawns, I was very surprised by the wonderful combination of flavor that comes from Venus paired with fish sauce ...
So here's my recipe for today: RICE WITH VENUS GAMBERI
La prima cosa da fare è mettere il riso venere in cottura, peso 300gr di riso e lo metto in pentola a pressione con 750gr di acqua (proporzione 1/2.5) a fiamma alta; dal momento in cui la pentola va in pressione, calcolo 45 minuti, facendo cuocere a fiamma molto lenta.
Nel frattempo, sciacquo i gamberi ed in una pentola faccio una sorta di nitukè: due giri d'olio, due scalogni tagliati fini fini, (con il pesce non mi piace usare la cipolla, sarebbe meglio l'aglio, ma con lo scalogno ottengo una piacevole via di mezzo!) sale integrale, un piccolo pomodoro fresco, spellato, tagliato a pezzettini, poco peperoncino ed infine i gamberi.
Copro e lascio cuocere a fiamma molto lenta. Quando gli ingredienti si saranno ben amalgamati, aggiungo poco vino bianco per sfumare. Indicativamente in circa 15 minuti dovrebbe essere cotto, lascio riposare coperto.
Trascorsi i 45 minuti dela cottura del riso, non faccio sfiatare la pentola a pressione, ma lascio riposare, chiuso, almeno 30 minuti e la valvola scenderà sola.
Finalmente è il momento di comporre the plate:
Around black rice on a plate and put beside the prawns.
The sughino of shrimp, I like to pour over the rice, without another word, if not chopped fresh parsley.
Bon appetit!
0 comments:
Post a Comment