Fresh, nutritious and simple to make. Its chromatic richness will make you 'get in your eyes'.
INGREDIENTS
150 g fresh beet
Walnut and Orange Vinaigrette:
75 g walnuts in halves
1 pinch of ground cumin
teaspoon grated orange peel (orange only)
30 g freshly squeezed orange juice
1 teaspoon vinegar
teaspoon of salt
3 pinches of ground pepper
50 g of olive oil
15 g honey
Steamed red rice and vegetables:
250 g of red rice (rinsed under the tap)
1 piece of fresh ginger root (approx. 10 g)
1 clove garlic
30 g olive oil
600 g of water
1 teaspoon salt
200 g of fresh flat green beans cut into canes
1 sprig of sliced green asparagus 1 cm
PREPARATION
1. Put the beet in the glass and chop 5 sec / vel 6. Remove to a bowl and set aside to serve. Rinse the glass.
Walnut and Orange Vinaigrette:
2. Put the nuts in the glass and chop 2 sec / vel 5.
3. Add cumin, grated orange peel, orange juice, vinegar, salt, pepper, olive oil and honey and mix 15 sec / vel 2. Remove to a bowl and set aside to serve.
Steamed red rice and vegetables:
4. Soak the red rice in a bowl with cold water.
5. Put the ginger and garlic in the glass and chop 3 sec / vel 7. With the spatula, lower the ingredients to the bottom of the glass.
6. Add the oil and saute 4 min / 120 ° C / vel 1.
7. Add the drained red rice, water and salt. Place the Varoma bowl in position with the green beans. Place the Varoma tray with asparagus and beans. Cover the Varoma and program 15 min / Varoma // vel. Remove the Varoma, place the beaker on the lid and program 10 min / 100 ° C // vel. Meanwhile, cool the Varoma vegetables with very cold water and let them drain. Let the rice stand 5 minutes in the closed glass. Pour the rice into the basket and rinse it under the tap with cold water.
8. Distribute the rice between the bowls and distribute also, placed in groups, spinach, reserved beets, asparagus, beans, green beans and 2-3 segments of orange. Dress with the vinaigrette and serve.
NUTRITIONAL INFORMATION
Energy: 1669 kJ
Energy: 399 kcal
Proteins: 8.99 g,
Carbohydrates: 40.56 g,
Fat: 22.14 g,
Fiber: 5.83 g.
According to the criteria of
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