Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 320g Nerone black Rice
- - 8 pumpkin flowers
- - 1 avocado
- - 1 zucchini
- - 1 carrot
- - 1 celery stalk
- - 50 g Toasted Mixed Seeds
- - 20 g Almonds
- - 1 lemon
- - 8 fillet chive
- - 5 basil leaf
- - 5 spoonfuls Extra virgin olive oil
- - 3 spoonfuls soy, sauce
- - Salt
INSTRUCTIONS
- Boil the rice in slightly salted water for an amount equal to twice its volume for 30 minutes (but follow the times on the package).
- Grate the lemon rind and extract the juice. Peel the avocado, reduce the pulp into cubes and sprinkle with a little lemon juice. Divide the zucchini, the carrot and the celery into similar cubes. Peel and chop the zucchini flowers.
- Put all the prepared ingredients in a bowl and toss with 2 spoonfuls of oil, a pinch of salt and the peel.
- Toast the seeds in a thick-bottomed pan and, then, the almonds that you will roughly chop.
- Season the chilled rice with 4 chive stalks and chopped basil, the rest of the oil and the soy sauce.
- Prepare the pies in the plates. Roll out a layer of rice on the bottom of a round dough cutter, cover it with the mixture of avocado and vegetables, continue with another layer of rice and press well. Remove the dough cutter, complete with mixed seeds and almonds and chive stalks. Repeat for the other 3 pies.
