Brown Rice with pumpkin
101 recipes
Quinoa flan and asparagus
ingredients
servings
4
Brown rice
100 oz
Quinoa
100 oz
Fresh white asparagus
400 oz
Organic bouillon cube
5 oz
Tamari, soy sauce variety
2 spoons
Turmeric
1 teaspoon
Extra virgin olive oil
2 spoons
single courses from Italy
Quinoa flan and asparagus
Quinoa flan and asparagus
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
We are in the asparagus season: I take this opportunity to offer you a recipe designed to exploit this fabulous vegetable
preparation
step 1
Soak the brown rice for two hours to release the phytos, then place it directly in cold water and let it cook about 30-35 minutes from the boil.
step 2
Rinse the quinoa very well to remove the saponins, bitter substances, and then cook with the same method of rice. From the boil and cook for about 15 minutes.
step 3
Prepare the asparagus: after having carefully washed them, cut off the points that will serve as decoration, and the rest of the stems with washers of about a centimeter. Stew the asparagus with a little water and vegetable nut for 10 minutes. I do not use cooking oil.
step 4
Mix rice and quinoa in a bowl; adjust the flavor with the tamari or if you prefer with fine salt.
step 5
Take two or three spoonfuls of the mixture and blend it: this will help the pie to be compact.
step 6
Add the asparagus washers and mix everything.
step 7
Grease a pan with Evo oil. I use a pudding mold. Place the asparagus tips, cover with the mixture of rice and quinoa by pressing it a little.
step 8
Finally brush with oil and turmeric. You can also use the inverted technique: spread the mixture, decorated with the tips and brush the surface with oil and turmeric. In both cases, bake in a static oven at 200 ° for at least 30 minutes, even 40 minutes for high thicknesses
step 9
With my mold I cooked 40 '.
