Insalata di riso vegetariana

Insalata di riso vegetariana

Basmati rice has been growing in the foothills of the Himalayas for thousands of years. It is a long grain rice type with a firm texture popular not only for its nutty flavor, but for its fragrance. The aroma can be attributed to the fact that the grain is aged to decrease its moisture content. When cooked, the rice is lighter and fluffier than standard white rice, and does not stick together. It is available in both white and brown varieties. China is the world’s largest producer of rice, followed immediately by India. Historically, this expensive rice type and has been favored by emperors and praised by poets for hundreds of years. In this recipe the Basmati rice enhances the flavors it’s mixed with. For best results, take the time to treat the eggplant and the zucchini with coarse sea salt.

Ingredients: 

1 eggplant, sliced

1 zucchini, sliced

coarse sea salt

olive oil

1 onion, sliced

3-5 garlic cloves, minced

1 yellow bell pepper, in cubes

1 red bell pepper, in cubes

salt and black pepper to taste

250 gr/ 8 2/3 oz Basmati rice

fresh flat leaf parsley, finely chopped

Insalata di riso vegetariana

Instructions: 

Slice the eggplant and the zucchini and sprinkle coarse sea salt on them. Set them aside for 1 hour. Shake the sea salt off and slice the pieces into smaller cubes.

Heat olive oil in a pan and saute the onion and garlic until the onion softens. Add the other vegetables in cubes and continue frying for about 10 minutes. Season with salt and pepper. Set a couple of tablespoonfuls of vegetables aside for later.

Meanwhile, cook the Basmati rice in a pot filled with salted boiling water for about 12 minutes. Drain and set aside to cool.

Mix the vegetables with the rice when they are cool. Present the dish by creating rice towers or other formations. Garnish each plate with the vegetables you set aside. Sprinkle some finely chopped flat leaf parsley on top.

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Risi e bisi

Risi e bisi

In its heyday, the powerful maritime state of Venice had contacts with both the inland and diverse and faraway counties and cultures. Therefore the culinary tradition of the city is full of outside influences. Baccalà (dried salted cod) is of Baltic origin, and various spices, black pepper in particular, were very important imports from Asia. The roots of risi e bisi (rice with peas) are in the Arabic world. Soon after its introduction, rice became an integral part of the local cuisine. No one really knows if this dish is a risotto or a soup – the jury is still out on that. But it is, nonetheless, an excellent and nutritious dish to be had especially when fresh peas are in season. This particular recipe interprets risi e bisi more as a risotto, and it is prepared with ham blocks and white rice. Parmigiano gives it a finishing touch.

Ingredients: 

white rice

olive oil

3 shallots, sliced

250 gr/ 8 2/3 oz peas

100 gr/ 3.5 oz ham blocks

salt and pepper to taste

freshly grated Parmigiano

Risi e bisi

Instructions: 

Cook the rice in a pot filled with salted boiling water. Drain and set aside, but keep it warm.

Heat olive oil in pan and saute the shallots lightly until they soften. Add the ham blocks and the peas and cook further for 10-15 minutes. Season with salt and pepper.

Mix the rice together with the peas and ham and the freshly grated Parmigiano. Serve immediately.

Paella

Paella

Paella, a rice dish similar to risotto, originates from Valencia on the Spanish east coast. Contrary to a popular belief, it is not a Spanish national dish, but rather a Valancian fare deeply rooted in its regional culture. There are three different types of paella: paella valenciana with rice, chicken, rabbit and beans, paella de marisco with rice and seafood without green vegetables, and paella mixta with a combination of meat and sea food together with a variety of vegetables. Paella’s popularity spread in the 20th century and the dish acquired influences from other food cultures outside Spain. Now a mixed paella can include a wide variety of ingredients, such as meat, sausage, seafood, vegetables and seasonings. The mixed paella and its numerous variations remains very popular all over the world, although in Valencia, only the Valencian and the sea food paella are considered authentic. This particular paella mixes the grill taste of the chicken drumsticks with the refined sea food taste and the yummy vegetables. If you have leftovers, serve them cold the next day. Paella’s taste doesn’t improve by reheating it.

PaellaIngredients:

4-6 chicken drumsticks

125 gr/ 4.5 oz bacon

olive oil for frying

3 dl/ 1 1/3 risotto rice

1 onion, sliced

3-5 garlic cloves, minced

5 dl/2 cups chicken stock

3-5 tomatoes

white pepper

paprika powder

3-4 bay leaves

1 red bell pepper

200 gr/ 7 oz peas

140 gr/ 5 oz large cooked and peeled shrimp

200 gr/ 7 oz mussels

freshly ground lemon pepper

fresh lemon, in slices

Instructions: 

Fry the chicken drumsticks slowly in oil and bacon. Add the risotto rice and continue frying until the rice grains become glassy. Add the sliced onion and minced garlic, mix well, and continue frying until the onion softens. Add the chicken stock and the tomatoes. Let the mixture simmer on a low heat and season with white pepper, paprika powder, and bay leaves. Once the chicken is cooked through, and the rice is cooked al dente, add the bell pepper and the peas, and at the end the already cooked shrimp and the mussels. Check the taste and garnish with slices of fresh lemon. Serve immediately.

Paella