Drive away with green broad beans and ricotta
97 recipes
Brown rice with red chicory and toasted hazelnuts
ingredients
servings
2
Brown rice
180 oz
Vegetable broth
500 fl oz
White wine
1/2 glass
Red radish
1 unit
Onions
1 unit
Hazelnuts
12 unit
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
first courses from Italy
Brown rice with red chicory and toasted hazelnuts
Brown rice with red chicory and toasted hazelnuts
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The brown rice with radicchio and hazelnuts is very simple, light and suitable for everyone because with very few fats, vegan and without lactose.
preparation
step 1
Start by cleaning and mincing the onion and frying it in a little extra virgin olive oil and water until it softens and becomes golden. Meanwhile rinse the brown rice under running water to remove all traces of impurities.
step 2
Then add the rice to the sauté and lightly toast it for a minute, pouring the white wine, taking care to make it evaporate almost completely.
step 3
In the meantime wash the radicchio and cut it in half and then in strips. Then add it to the rice, leaving possibly a small knife aside that you will use later almost at the end of cooking; then pour the boiling vegetable stock, previously prepared, until
step 4
almost completely cover the rice. Lower the flame and cover with a lid, stirring occasionally with a wooden spoon and adding, if necessary, another broth so as not to dry out too much.
step 5
For cooking brown rice, it usually takes about 45-50 minutes depending on the quality and taste. When it is about 5 minutes to cook add the radicchio that you had put aside to get a hint of crunchy vegetables and finish cooking.
step 6
Meanwhile coarsely chop the hazelnuts and toast for a couple of minutes in the pan. Season with salt and pepper, let stand in pot for 5 minutes and serve with a sprinkling of toasted hazelnuts. Enjoy your meal!
