Servings:
4
INGREDIENTS
- - 200g basmati rice wholemeal Rice & Rice
- - 100 grams of celery leaf green
- - 50 g parsley
- - 50 gr mint
- - 100 gr almonds Probios
- - 1 teaspoon of saffron
- - 1 fresh chilli
- - Oil Lemon Il Nutrimento
- - zest q.b.
- - Salt integral marine and pepper q.b.
INSTRUCTIONS
- Boil the basmati rice in salted water, then drain and season with lemon oil, in which has been dissolved the saffron, lemon zest and finely chopped chilli.
- Fill the oven molds with the rice, previously oiled, and bake at 200 degrees for 5 minutes.
- Meanwhile, blanch the celery leaves, parsley and mint, then drain and cool them in ice water to keep the color on.
- Prepare a pesto by blending in a mixer the green leaves with almonds and lemon oil and season with salt and pepper.
- Serve the rice cake just taken out of the oven on a bed of green pesto, kept cool until time of serving, then finish with a drizzle of raw lemon oil.
