Green beans and brown rice red pie / Sformato rosso di fagiolini e riso integrale

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Hello everyone!

Here I am with an other yummy pie, really tasty!

I hope you’ll like it!

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Ingredients (4 servings):

500 gr green beans

240 gr brown rice (dry weight)

1 red spring onion

2 garlic cloves

410 gr tomato pulp

Cayenne pepper

Dried ground oregano

Umeboshi vinegar

Extra virgin olive oil

Corn breading

Black sesame seeds

Method:

Wash the rice then boil it in unsalted cold water (ratio 2:1) until it absorbs all the water (it takes about 45′), then let it stand covered off the flame.

Wash and clean the green beans, then steam them. After that, cut them in smaller pieces (about 3 cm).

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

Pour the tomato pulp, lower the flame and cook for about 10/15′ to reduce the sauce.

Add the green beans and the rice in the pan, pour some oil and umeboshi vinegar (to season) and sprinkle some cayenne pepper and oregano, then stir all the ingredients and sauté.

Put the mixture in an oiled oven pan, spread it out evenly and sprinkle some corn breading and sesame seeds on it.

Pour a drizzle of oil and bake in preheated oven to 190* for about 35′ + 5′ with grill function.

Let it cool down before serving.

Enjoy!


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Ciao a tutti!

Eccomi con un altro sformato goloso, davvero saporito!

Spero vi piaccia!

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Ingredienti (4 porzioni):

500 gr fagiolini

240 gr riso integrale (peso secco)

1 cipollotto rosso

2 spicchi d’aglio

410 gr polpa di pomodoro

Peperoncino

Origano secco macinato

Acidulato di umeboshi

Olio evo

Panatura di,mais

Semi di sesamo nero

Procedimento:

Lavate il riso e cuocetelo in acqua fredda non salata (rapporto 2:1) finché non assorbe tutta l’acqua (impiega circa 45′), poi lasciatelo coperto fuori fiamma.

Lavate e pulite i fagiolini, poi cuoceteli a vapore. Dopodiché tagliateli in pezzi più piccoli (circa 3 cm).

Scaldate un po’ d’olio in padella, poi aggiungete cipolla ed aglio tritati e soffriggete.

Versate la polpa di pomodoro, abbassate la fiamma e cuocete circa 10/15′ per restringere la salsa.

Aggiungete i fagiolini ed il riso in padella, versate dell’olio ed acidulato (per salare) e spolverate con peperoncino ed origano, poi mescolate tutti gli ingredienti e saltate.

Disponete il composto in una pirofila unta, livellate e spolverate con panatura di mais e semi di sesamo.

Versate un filo d’olio e cuocete in forno preriscaldato a 190* per circa 35′ + 5′ con funzione grill.

Lasciate intiepidire prima di servire.

Buon appetito!

 

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