Quick and easy vegetarian savory pie with leeks, cauliflower cream and curry. Perfect to amaze your friends during an aperitif or as a unique dish to combine with a salad. By now you know that for me the recipes must be tasty […]
Tag: go veggie
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Easy and quick recipe “Rice with chestnuts”.
It is also possible to use Japanese browns in the rice are goodness!
Living in the countryside has its positive sides like getting all kinds of food during the various seasons.
A few days ago a friend gave me a bag full of Japanese browns, but this year the chestnut season was favorable and I had collected and ate many, I decided to invent something new.
I knew that there was a recipe for rice with chestnuts, but I had never tried and the result was amazing! Me and Simone at the first bite we looked with their eyes wrapped, saying “Good!” …. I admit we could not believe it!
I also discovered that chestnuts can be frozen and eaten later, the important thing is to peel them and put them in the freezer without skin. And when you just want to throw them into bubbling water. You will have chestnuts all winter!
Boiled chestnuts are very good and bake in much less than cooking on a plate.
Peel the hard skin and put in a pan with cold water and 2 laurel leaves. From the time the water starts to boil, leave it 10 minutes. Pierce with a fork to test the consistency. Drain and peel them from the second peel. TIP: While peeling, keep them warm. in this way they will leap more easily.
Le castagne bollite, sono buonissime e stanno molto meno della cottura fatta su piastra.
RECIPE FOR THE VEG RICE WITH CHESTNUTS
In a frying pan put 450 gr of rice, 250 g of chestnuts (or more if you prefer) and 70 ml of cold water.
Cover with a lid and bring to a boil. Salts and leave on fire always at idle for 10 minutes. Then turn off and leave for another 13 minutes the rice to rest with the lid closed. Taste and the rice is ready.
I assure you. It’s great!
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and leave me a comment below if you try this recipe
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Fall is coming and is the time (again) to be full of good intentions like go to the gym and start to eat healthy (more or less).
A salad can quietly replace a meal but to make it nutritious the most important thing is to not mistake the food combinations, so goodbye to eggs + cheese, fish and carbohydrates and sad salads in a can full of preservatives.
There are super-protein foods such as avocados which alone produce mineral salts, potassium and fat “good” and good binomial poor in fat.
Let’s find out which!
INGREDIENTS: Green salad, red salad, carrots, eggs, seeds, raw zucchini and soft-hearted eggs.
Carrots are rich in fiber and regulate intestinal functions, eggs have high protein content, raw zucchini and peel are rich in folic acid and mineral salts while the seeds are rich in protein and fiber. There are many of them to choose from.
Remember: eggs should never be combined with cheeses and protein. It would be better to avoid the oil so, if you can, change seasoning. I chose the Japanese sesame sauce (Very good !!).
INGREDIENTS: Songino salad, salad horseradish, fennel, tomatoes, grilled chicken, marjoram, salt and olive oil.
In this salad chicken is the source of protein that is not combined with different types of protein in the same meal such as fish, cheese, crustaceans or seeds. The fennel is a source of fiber but poor in fat, the tomatoes combine only in simple salads and the green leaf salad is one of the most nutritious.
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