Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- For the rice:
- - 200 g basmati rice
- - 1 tablespoon of cashews
- - 1 teaspoon grated fresh ginger
- - ½ teaspoon of cumin
- - ½ teaspoon of turmeric
- - 1 tablespoon extra virgin olive oil
- - salt
- For the soup:
- - 12 cherry tomatoes
- - 4 zucchini flowers
- - 2 cucumbers
- - 1 clove of garlic
- - 6 mint leaves
- - 6 basil leaves
- - 6 threads of chives
- - 3 sprigs of parsley
- - 3 tablespoons extra virgin olive oil
- - salt
INSTRUCTIONS
- Peel the cucumbers, cut them lengthwise into 4 wedges, remove the seeds and cut the rest in cubes. Gathered in a pan, he cold olive oil, garlic, chopped tomatoes and cucumbers in half, put the lid on and cook over low heat for 10 minutes. At the end savory, scented with basil, mint and chives. Let cool.
- Peel and lightly toast pumpkin flowers in a freshly oiled pan, then set aside.
- Boil the basmati rice in salted water for 12-15 minutes. When cooked, season with ginger, turmeric and cumin, a little salt, olive oil and chopped cashews; mix well.
- Put the cucumber soup into bowls, put on top the opened flower and in the center the spicy rice. If you prefer, help with a mold as in the photo.
