One of vegetarian's best friends is rice, rich in proteins, highly versatile, perfect if combined with legumes and... well whoever can use a pan has a vague idea of the countless recipes of risottos, sweets, savory, spicy and the infinite variations of rice based dishes. This is a simple and fresh recipe.
Really young costata romanesco zucchini just harvested from the kitchen garden (freshness is crucial)
Oregano
Graped fresh lemon or citron rind
Homemade extra virgin olive oil
Maize
Red kidneys beans (boiled or canned)
Tofumini
Acacia honey
Freshly picked rosemary and sage (or fresh peppermint and thyme)
Quick o or other cottage cheese
Freshly picked sun ripened tomatoes from the kitchen garden
Rosemary flavoury salt
Salt
Boil the basmati rice with rosemary flavoured salt, strain al dente. On a side, chop and season with salt, extra virgin olive oil, and a mince of fresh rosemary and sage leafs. Let it stand for some minutes to create the natural sauce; chop the young costata romanesco zucchini (they have to be small and fresh, to maintain a flavour similar to fresh almonds) and add to the tomatoes, no cooking needed. In a bowl add red kidneys beans, tofumini (tofu seasoned some days before with extra virgin olive oil and herbs), maize, cottage cheese, acacia honey, sage, after the tomatoes have drained their fresh juice, add rice, sprinkle with freshly picked lemon or citron graped rind, mix and serve.
©2010
Special thanks to the WR community
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