Asparagus brown rice risotto

Today another healthy and quick dish …

Asparagus brown rice rosotto.

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Cook on one side the rice, letting all the water evaporate.

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In a sauce pan cook the asparagus. Then aside, on a plate, cut them in small pieces.

Again in the sauce pan you could put a shallot and some garlic, let it cook in a little bit of extra virgin olive oil, then add back the asparagus, and the rice with its residual water.

It should be a very little water left.

Mix it all well, and cook a few more minute.

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Add some ginger powder.

And that’s it!

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If you wish also some white pepper.

Add some extra virgin olive oil in the plate.

And enjoy!!!

Thanks for reading  me …

and see you next!

 

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Brown rice risotto with courgette and eggs

Dear readers,

back here again … in a grey day here in Florence …

Today another simple recipe. Quite quick to make: brown rice risotto with courgette and eggs.

Let’s start with boiling the brown rice, not too much water because we ideally would like it all to evaporate in the end, or almost all of it.

While the rice is cooking, in a sauce pan just stirr in some extra virgin olive oil one red onion cut in small pieces (if you wish also with some pieces of garlic).

Once the onion starts to cook add some courgettes cut in small pieces (or cubes if you prefer).

Once the courgettes start to become soft enough (just no more crunchy), add the rice previously cooked, with its residual water (if there is any). And stirr. Lower the flame if necessary.

Let all the ingredients melt well together and get drier.

At this point pour one egg first stirred.

Stirr well to let the egg cook and become a liaison for the whole dish.

And that’s it!

If you wish to add spices like ginger in powder or pepper … but even just some extra virgin olive oil could be enough.

Enjoy!

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And thanks again for reading me …

See you next …

Courgettes and chickpeas brown risotto

After a long while I’m back … here writing my cooking experiments in the kitchen …

Well, so I would like to start back with something healthy and simple.

A complete dish with also proteins.

A risotto made with courgettes and chickpeas …

Ok so I’ve started on one side boiling the rice up to its “al dente” point.

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On the other end I’ve stirred in a sauce pan a couple of courgettes, cut in small cubes, and one yellow onion cut in slices.

First the onions, and then after a few minutes the courgettes that don’t have to overcook.

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Courgettes actually are also good raw in small quantities. Try to add a few thin slices in your salad …

Adding some water to the courgette and onions I’ve poured the rice in the sauce pan.

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Stirring, not to stick it.

Then I’ve added the chickpeas too.

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Some ginger powder.

And job done.

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If you wish some garlic, fresh or added before to the onions cut.

And don’t forget also extra virgin olive oil to garnish.

An amazing simple dish I’ve enjoyed also the day after, stirring it again in a sauce pan and adding also some chili powder.

With the chili it got that final touch to complete the taste. Beautiful.

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Thanks for reading me again … enjoy!

And see you next …

It’s a pleasure to be back …

Brown rice with salmon and pumpkin …

Today something new …

Brown rice, with salmon and pumpkin!!!

Healthy pumkin (vitamin A) and salmon (rich in omega-3) …

Let’s start with cutting one onion (blond as well is fine), and some garlic.

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Stirr them in a sauce pan with some extra virgin olive oil (not too much).

Then cut the pumpking in small cubes (pieces).

Add it in the sauce pan when the onions are a bit shrunk. Stirr and let the pumpkin cook and become softer.

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Next to the sauce pan with the pumpkin, cook some brown rice.

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Then add the smoked salmon cut in small pieces.

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Stirr. Then add the persil cut in small pieces too.

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Add the rice, and go on stirring for a very few minutes.

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And that’s it!

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Enjoy! and garnish with extra virgin olive oil and some ginger powder!

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Fantastic … and a bit Oriental too … and it takes 20 minutes, no more.

Thanks and see you next …