Summer hot fried red rice / Riso rosso piccante d’estate

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Hello everyone!

Here’s an other recipe with my dear friends zucchini! ๐Ÿ˜

To me summer means “green and red”: zucchini and tomatoes lol! ๐Ÿ˜‹

Ingredients (for 1 person):

80 gr wild red rice (dry weight)

1/2 red spring onion

3 small zucchini

6 cherry tomatoes

Cayenne pepper

3 tbsp tomato pulp

Extra virgin olive oil

Umeboshi vinegar

Method:

Wash the rice and cook it in cold unsalted water (ratio 2:1): bring to the boil, then lower the flame and cook for about 45′. The rice will absorb all the water.

Heat some oil in a pan, then add the chopped onion and stir-fry.

Wash, clean and slice the zucchini, then add them into the pan. Lower the flame, cover and cook for about 5/10′ until they soften.

Add the rice, the halved tomatoes and the tomato pulp into the pan. Pour a drizzle of oil and umeboshi vinegar, sprinkle some cayenne pepper on the rice and sautรฉ.

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Enjoy!


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Ciao a tutti!

Eccovi un’altra ricetta con le mie adorate amiche zucchine! ๐Ÿ˜

Per me estate significa “verde e rosso”: zucchine e pomodori ahah! ๐Ÿ˜‹

Ingredienti (per 1 persona):

80 gr riso rosso selvaggio (peso secco)

1/2 cipollotto rosso

3 zucchine piccole

6 pomodori ciliegini

Peperoncino

3 cucchiai polpa di pomodoro

Olio evo

Acidulato di umeboshi

Procedimento:

Lavate il riso e cuocetelo in acqua fredda non salata (rapporto 2:1): portate a bollore, poi abbassate la fiamma e cuocete per circa 45′. Il riso assorbirร  tutta lโ€™acqua.

Scaldate un po’ d’olio in una padella, poi aggiungete la cipolla tritata e soffriggete.

Lavate, pulite ed affettate le zucchine, poi aggiungetele in padella. Abbassate la fiamma, coprite e cuocere per circa 5/10′ finchรฉ non si ammorbidiscono.

Aggiungete il riso, i pomodori a metร  e la polpa di pomodoro in padella. Versate un filo d’olio e di acidulato di umeboshi, spolverate con peperoncino e saltate.

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Buon appetito!

 

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4 thoughts on “Summer hot fried red rice / Riso rosso piccante d’estate

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