Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 200g. green rice 200gr. 200g of carrots. pea in the pod for 200gr. Shrimp 80gr. of zucchini 1 clove garlic 3 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Boil rice in salted boiling water for about 40 minutes, then drain and cool them under running water to stop its cooking.
Pick up the green rice in a bowl with a fork to separate a grain sgranatelo other, then season it with just a tablespoon of olive oil. Shell the peas and bake under running water, wash and peel the carrots, wash and trim the zucchini. Cut into julienne carrots and zucchini and brown in a pan with two tablespoons of extra virgin olive oil, garlic and peas poached.
Add salt and add half a glass of water. Reduce heat, cover with a lid and remove from heat after 10 minutes, immediately pour the vegetables into the bowl with rice except for garlic. Peel the shrimp, remove the black thread gut and brown for a minute in the same pan in which you have previously cooked vegetables.
Mix with the rice and cook stirring for a few minutes, season with salt and pepper to taste. 
Pick up the green rice in a bowl with a fork to separate a grain sgranatelo other, then season it with just a tablespoon of olive oil. Shell the peas and bake under running water, wash and peel the carrots, wash and trim the zucchini. Cut into julienne carrots and zucchini and brown in a pan with two tablespoons of extra virgin olive oil, garlic and peas poached.
Add salt and add half a glass of water. Reduce heat, cover with a lid and remove from heat after 10 minutes, immediately pour the vegetables into the bowl with rice except for garlic. Peel the shrimp, remove the black thread gut and brown for a minute in the same pan in which you have previously cooked vegetables.
Mix with the rice and cook stirring for a few minutes, season with salt and pepper to taste.
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