Omelette without eggs with zucchini and radishes, baked
29 recipes
Thai rice with julienne zucchini
ingredients
servings
3
Rice
300 grams
Water
to taste
Iodized salt
to taste
Pepper
to taste
Nutmeg
to taste
Chives
to taste
Bouillon cube, vegetable flavour
10 grams
Oranges
2 unit
Onions
1 half
Extra virgin olive oil
1 spoon
Courgette
2 unit
first courses from Italy
Thai rice with julienne zucchini
Thai rice with julienne zucchini
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious risotto with a citrus scent that will impress your guests!
preparation
step 1
Start squeezing one of the two oranges and grate the peel of the other orange. To put aside.
step 2
Take the second orange pulp and remove the white coat. Mince the pulp obtained.
step 3
Cut the half onion and transfer it to a large frying pan with a spoonful of evo oil and orange pulp. Let it dry for a few minutes.
step 4
In the meantime slicing the julienne courgettes and transfer them to the pan.
step 5
Add the salt, pepper and nutmeg and let it dry for about 5 minutes with a lively flame.
step 6
Pour orange juice and cook for about 10 minutes on moderate heat.
step 7
Pour rice into a pan with seasoning and toast for a few minutes.
step 8
Add water until covered and about 2 teaspoons of homemade granular vegetable nut. Cover and let cook according to the directions on the rice packaging. Stir occasionally.
step 9
Add more water and salt if necessary. Rinse the rice thoroughly before turning off the fire.
step 10
Apply by sprinkling some chives and grated orange peel. Enjoy your meal!
