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Venere rice with cream of asparagus and toasted almond flakes

ingredients

servings

2

Black rice

175 oz

Tropea onion

1 unit

Fresh white asparagus

400 oz

Rice milk

2 coffee cups

Sliced almonds

2 spoons

Salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

first courses from Italy

Venere rice with cream of asparagus and toasted almond flakes

Venere rice with cream of asparagus and toasted almond flakes

vegan source of B vitamins high in iron source of C vitamins source of D vitamins high in potassium high in phosphorus with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Venere rice with cream of asparagus and toasted almond flakes

Today's proposal is a vegan recipe, unusual and appetizing, a first course very simple to cook, but of great effect, thanks to the use of venere rice.

Venere rice with cream of asparagus and toasted almond flakes step 1

step 1

First rinse the venison rice and put it in a pot with about 500 g of water and cook; it will take about 35-40 minutes, after which, the rice will have absorbed all the cooking water. Just before the end of cooking, add a little salt.

Venere rice with cream of asparagus and toasted almond flakes step 2

step 2

While the rice cooks, wash the asparagus, remove the wood base and peel the stem with a potato peeler.Lavateli, dip in plenty of boiling salted water and cook for 5-6 minutes, then drain with a slotted spoon and pass them under cold water.

Venere rice with cream of asparagus and toasted almond flakes step 3

step 3

Brown the chopped shallot with a drizzle of oil in a saucepan, add the asparagus stalks into small pieces and let flavor, then pour a ladle of rice milk and continue cooking for 5-6 minutes. Let cool and blend, if necessary add a little more

Venere rice with cream of asparagus and toasted almond flakes step 4

step 4

of milk to make the cream more fluid; season with salt and pepper. Finally, toast the flaked almonds in the pan for a few minutes. When the rice is ready, drain it and proceed to the preparation: pour the asparagus cream on each flat plate and smooth it

Venere rice with cream of asparagus and toasted almond flakes step 5

step 5

with the back of a spoon, then put on the bed of cream of asparagus rice venere creating a cake with the help of a pastry rings, finally decorated with the tips of asparagus set aside and sprinkle with the flakes of toasted almonds. Enjoy your meal!!

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