Cod fillets baked
first courses from Italy
Ginger Venison Rice, on Zucchini, Basil and Lemon Cream
Ginger Venison Rice, on Zucchini, Basil and Lemon Cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Colorful and delicious dish
preparation
step 1
Wash the rice, and let it toast in a saucepan with a spike of oil.
step 2
Add salty boiling water, double the volume of the rice, and cook for 40 minutes, which is reduced to 20, if you use the pressure cooker. When done, rest 10 minutes.
step 3
Wash the zucchini, bake them, and cut them into slices of a thickness of about 3 millimeters. Boil them with steam or lightly boil them in salty boiling water.
step 4
Wash and dry the basil, and then toast the pine nuts in a non-stick pot until it begins to sweat.
step 5
Grate half the lemon peel, be careful not to even take the white part.
step 6
Transfer the zucchini washers into the drip mixer container, and add the pine nuts, basil leaves, a few drops of lemon juice, grated peel and a spoonful of oil.
step 7
If you have cooked the steaming zucchini, add a salt goblet if you have boiled them in salt water, adjust salt if necessary.
step 8
You can leave some zucchini washer, basil leaves, and whole pine nuts to garnish the pot at the end.
step 9
Smear until you get a homogenous cream.
step 10
Grate the piece of ginger root and sprinkle the juice on the rice. Add a mix of oil and mix
step 11
Sprinkle the zucchini cream on the plate, and lay over the rice. Decorate, if you like, with the ingredients kept aside