Buckwheat in legume and pumpkin soup
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Risotto integral to Mexican beans
ingredients
servings
1
Dried thyme
to taste
Fresh rosemary
1 sprig
Vegetable broth
1 cup
White table wine
1 glass
Extra virgin olive oil
1 spoon
Tomato paste
20 oz
Onions
30 oz
Brown rice
70 oz
Black beans
60 oz
first courses from Italy
Risotto integral to Mexican beans
Risotto integral to Mexican beans
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
If you think that this recipe is not for you because of those pesky problems of swelling that usually cause you legumes, fear not! I tell you a little trick to hinder fermentation and digest better! #intothefitness
preparation
step 1
Prepare chopped onion and let it brown with a little 'white wine in a pan, then let him go over medium heat for about ten minutes.
step 2
While the onion is cooking downs Mexican beans and retains some of their liquid, wash carefully the rice, then merge it with the onion.
step 3
Cover with the broth, leaving the fire 40-50 minutes, depending on the timing of cooking rice you are using.
step 4
When cooking do not mix too much rice, but continues to pour in the broth as it is consumed, and after about twenty minutes, add a sprig of rosemary and the bean storage liquid.
step 5
Finally, almost finished cooking, combine the beans, olive oil, tomato paste and thyme, then leaves on the fire a few minutes mixing all the ingredients, so that the rice is insaporisca well.
step 6
Serve garnished with a sprig of rosemary.
step 7
The thymus associated with beans, cancels the unpleasant swelling effect that legumes tend to cause, making this dish more easily digestible even to those who, in general, avoids the consumption of beans and the like.
