first courses from Italy

Black thay rice, dates, beans and pecorino

Black thay rice, dates, beans and pecorino

vegetarian with eggs with lactose with nuts source of B vitamins high in iron high in calcium high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Black thay rice, dates, beans and pecorino

An original and appetizing recipe: black thay rice enriched with beans, pecorino, almonds, eggs and spices. Will be a celebration of flavors. Moretto's Chef's Recipe for Ilcircolodelcibo.

Black thay rice, dates, beans and pecorino step 1

step 1

Put the black rice in a saucepan with 3 parts water or vegetable broth, cover and cook for 40 minutes.

Black thay rice, dates, beans and pecorino step 2

step 2

While cooking the seasoned condiment rice.

Black thay rice, dates, beans and pecorino step 3

step 3

First, clean the onions, sliced ​​chops and feces slightly stew in a frying pan with little oil. When they are ready, take the room and set aside.

Black thay rice, dates, beans and pecorino step 4

step 4

Sprinkle the eggs in a bowl with a pinch of salt, heat an olive oil in a frying pan and prepare a simpler frittate.

Black thay rice, dates, beans and pecorino step 5

step 5

Even this, once ready, will be put on the kitchen paper, so that you lose the excess oil.

Black thay rice, dates, beans and pecorino step 6

step 6

Carefully rinse the beans under running water and trite dates, almonds and pecorino.

Black thay rice, dates, beans and pecorino step 7

step 7

Finally, prepare a vinaigrette with oil, lemon juice and pounds simply by mixing the three ingredients in a bowl.

Black thay rice, dates, beans and pecorino step 8

step 8

Once the rice is cooked, drain it out of any excess liquid and cool it.

Black thay rice, dates, beans and pecorino step 9

step 9

Constine it at this point with the frittate cut into strips, beans, pecorino, almonds, dates and with za'atar and vinaigrette prepared earlier.

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