VENUS RICE WITH CRUNCHY VEGETABLES
NUTRITIONAL DATA
- Energy value for 4 people: kcal 1218 – Carbohydrates: 203,44 g – Proteins 20,45 g – Lipids: 41,47 g – Total fiber 6,43 g
- Energy value 1 person: kcal 304,5 – Carbohydrates: 50,86 g – Proteins 5,11 g – Lipids: 10,36 g – Total fiber 1,60
INGREDIENTs
- 240 g rice
- 60 g zucchini
- 40 g carrots
- 40 g peppers
- 60 g eggplants
- 5 g rosemary
- 10 g mint
- 40 g oil EVO
- 4 g rises
METHOD
Fill a pot with water, bring to a boil, add salt and add the Venus rice. Cook for 16 minutes.
Meanwhile, in a frying pan, sauté the eggplant cut into cubes with a little oil over a high heat.
Immediately add the carrots, then the zucchini, and finally the peppers in order to cook the vegetables with the right timing, so that they remain crisp. Add salt and vegetables. As soon as the rice is cooked, cool it under water to stop it from cooking and pour it into a saucepan.
Then add the crunchy vegetables. Serve at room temperature to enjoy the dish.
Garnish with aromatic herbs such as rosemary or mint.