Brown rice and seaweed with spinach

Brown rice and seaweed with spinach

Brown rice and seaweed with spinach, this dish came to me after reading the recipe for risotto with barley and algae

Brown rice and seaweed with spinach, this dish came to me after reading the recipe for risotto with barley and algae. Recently keep home amounts of brown basmati rice, which prepare wonderful mess. So wonderful that sometimes do even in slightly larger quantities than is necessary. So I decided to include it in this recipe, as prepared by it simple pilaf.

Pilaf is simple because it is garnished with a combination of seaweed and spinach cooked in mild sauce of mascarpone and reinforced with a little Parmesan. Roasted sesame seeds and a few drops of sesame oil give the finishing touches on this dish.
These doses are for 2 servings.
For pilaf:
120 g whole grain basmati rice
300ml hot vegetable broth or water
1 onion, finely chopped
1 tablespoon olive oil
salt to taste
Algae with spinach, mascarpone and parmesan:
’20 Dried seaweed kelp
100g baby spinach
1 clove garlic, finely chopped
1 tablespoon olive oil
250g mascarpone
’30 Freshly grated Parmesan cheese
freshly ground black pepper to taste

Brown rice with spinach

Brown rice and seaweed with spinach useful food for vegetarians and not only for them

2 tablespoons roasted sesame
1-2 tablespoons sesame oil
a little grated carrots for serving (optional)

Brown rice is soaked in cold water for 1 hour, washed very well (this is important to remove possible starch of it) and drain. In a deep pan with a lid or pan heat olive oil. Add the onion and Sotira for 2-3 minutes. Him pour the drained rice and stir 1-2 minutes. Add broth or water and add salt to taste. The court was capped with a lid and allow the liquid to a boil. Once boil the fire fell and rice cook 15 minutes. Fire off the court and leave for another 15-20 minutes without opening the lid.

Then pilaf is loosened with a fork. Algae are soaked in cold water for 20 minutes. Drained, washed nice and cut into strips with a length of 5 cm. In a deep skillet or saucepan heat olive oil. Add garlic and spinach, the court was capped with a lid and sauté for 1-2 minutes. Add seaweed, mixed with a nice spinach and cook for about a minute. Then add the mascarpone and stir until it melts and forms a sauce. Boil 3 minutes. Finally add parmezanat and freshly ground black pepper.

Stir and the vessel is removed from the fire. Tries and if needed add salt. I have not added as algae and parmezanat leave enough salty taste. In bowls distributed pilaf with spinach and algae. Sprinkle with roasted sesame seeds and a few drops of sesame oil. Optionally garnished with grated carrots. Popcorn of amaranth can be found in organic shops, but it is easy to prepare at home from amaranth seeds. For this purpose, dry saucepan with lid Heat over high heat.

Pour 1-2 tablespoons of amaranth seeds and was capped with a lid. Amaranth will start to care as corn popcorn. The pan is shaken from time to time. If there remained unprepared and tanned seeds, they are easily removed as popcorn placed in the not too fine sieve from which small seeds may fall, and those who have become popcorn remain in the sieve. In warm dry frying pan pour the right amount of sesame seeds and mix on medium to high heat until lightly constipation and acquire a golden color. When ready pour into a flat plate on one line and leave to cool.



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