As for the cups of strawberries, this recipe comes straight from my course Natural Cuisine in Cascina Rosa: and ‘a recipe really macrobiotic, fat ….. but above all very good, so absolutely to share!
Since then I discovered the goodness and properties of brown rice I use it: and ‘in fact a normal rice that is not deprived of the cuticle that covers the grain so it is more natural, a bit‘ darker than the commonly used rice and rich fiber, vitamins and minerals very useful for our body. These features give a cooking time longer ….. is true (half an hour or more) ….. but there is an advantage: the brown rice difficult to overcook and can be stored in the refrigerator for 3 or 4 days after cooking.
Ingredients for 4 people: 300 grams of rice, about 20 asparagus, 1 red onion, vegetable broth ab, 1 tablespoon extra virgin olive oil, 1 tablespoon of turmeric, half a teaspoon of pepper Sischuan, salt.
Wash the rice under running water and cook in salted water for about 10 minutes less than the instructions of the cooking time on the package. Typically the rice cooked by a minimum of 30 to a maximum of 45 minutes. It can also use the pressure cooker to expedite the process: in this case add to the pot to a quantity of water that must be approximately twice the volume of the rice. Meanwhile, wash the asparagus, cut into thin rounds and set aside the tips softer (which will be used only at the end of preparation) Chop the red onion and cook it slowly in a large pan with a tablespoon of olive oil: add washers asparagus and continue cooking, adding broth. The cooking asparagus will take about 15 minutes: at the end of cooking add the turmeric, pepper and finely chopped asparagus tips. Meanwhile, drain the rice and add to the pan of asparagus cook, stirring, for about 10 minutes. Add vegetable broth so that the rice does not dry out too much and marinate finishing his cooking. Serve hot, warm …… and also cold, like rice salad spring …..
