Lasagne in green with vegan pesto and zucchini
21 recipes
Venus rice with mushroom pesto and zucchini
ingredients
servings
3
Black rice
240 oz
Courgette
1 unit
Champignon mushrooms
200 oz
Dried pine nuts
20 oz
Pachino tomatoes
150 oz
Extra virgin olive oil
2 spoons
Shallots
1 unit
Pink salt
to taste
Parsley
1 sprig
White pepper
to taste
first courses from Italy
Venus rice with mushroom pesto and zucchini
Venus rice with mushroom pesto and zucchini
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A quick meal, hearty, beautiful to look at and tasty to the palate! A light recipe vegan, it's suitable for everyone
preparation
step 1
In a pot with boiling salted eventually acclimatize and throw your rice. The cooking This latter amounts to about twenty minutes.
step 2
In a frying pan fry the shallot cut end in a dolium wire extra virgin olive and toasted pine nuts, add the mushrooms and cut into slices and the zucchini into chunks.
step 3
Season with parsley and your herbal blend. When the ingredients are cooked, pass through a mini-Pimero adding some cherry tomatoes and plenty of parsley, until you get a creamy mixture.
step 4
Cut the remaining tomatoes, season them raw with a dolio thread, black pepper and parsley, and add them to your cold gravy.
step 5
Drain the rice and season.
