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Red rice in fennel and pistachio sauce

ingredients

servings

3

Red rice

150 oz

Tangerines without peel

320 oz

Cucumbers

1 unit

Fennel

1 unit

Pomegranates

1 unit

Pumpkin

70 oz

Rocket salad

to taste

Pistachios

2 spoons

first courses from Italy

Red rice in fennel and pistachio sauce

Red rice in fennel and pistachio sauce

vegan with nuts source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Red rice in fennel and pistachio sauce

Today the sun is back, and we could not resist to prepare a dish almost raw, very fresh and tasty. Red rice Hermes was the new signing from Perniola.

Red rice in fennel and pistachio sauce step 1

step 1

Rinse the rice under water and cook in salted water.

Red rice in fennel and pistachio sauce step 2

step 2

Wash cucumber, fennel and arugula, peel mandarins and cut them in half.

Red rice in fennel and pistachio sauce step 3

step 3

Cut into thin slices half fennel and cucumber, chop the rocket.

Red rice in fennel and pistachio sauce step 4

step 4

Whisk the other half of fennel with handful of pistachios and a little water to help lamalgama, then add salt.

Red rice in fennel and pistachio sauce step 5

step 5

Combine all the ingredients for the salad, add salt and oil. Drain the rice, let it cool and then add it to the cream of fennel. Serve, taste and rejoice.

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