Brown Rice With Fresh Anchovies, Champignons and Carrots.
54 recipes
Integral Lemon Rice with Red Prawns and Asparagus
ingredients
servings
1
Brown rice
70 grams
Carrots
1 unit
Prawns
1 portion
Field asparagus
1 portion
Shallots
1 unit
Capers
1 teaspoon
Anchovies
3 fillets
Lemon peel
1 teaspoon
Dried chillies
1 pinch
Parsley
1 teaspoon
Extra virgin olive oil
1 teaspoon
first courses from Italy
Integral Lemon Rice with Red Prawns and Asparagus
Integral Lemon Rice with Red Prawns and Asparagus
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Clean and peel the prawns. With the scraps, if there is time, prepare a broth or shellfish buisque. Wash and cut the rest of the vegetables.
step 2
Use a glass of fish broth, if not available you can replace it with water to start cooking the chopped shallots, capers, chilli peppers and anchovies. Once lightly dried, add the diced asparagus carrots and stalks.
step 3
Cook over low heat with lid and once the asparagus carrots and stalks have softened, add the asparagus tips and red prawn tails.
step 4
Leave to cook for a few minutes and add the brown rice previously partially cooked for absorption.
step 5
Stir everything, and if you like add small doses of lemon juice and anchovy sauce. Once well mixed, serve by adding lemon zest, parsley and EVO oil.
