The recipe for Happy Cook comes to the hands of Margot, the mushrooms and asparagus rice flavored with ham that looks in the picture above, attractive as usual. In addition to a simple recipe you can prepare in less than an hour, time will be reduced if we have a good stock ready, the rice with mushrooms and asparagus ham aroma is a healthy incoming light is dominated by vegetables, is great for enjoy any day of the week.
160 grams of rice, 200 grams of mushrooms, 2 slices ham, 1 / 2 red pepper, 1 small onion, 10 studs, 100 grams of peas, 1 leek, extra virgin olive oil and salt. For the vegetable broth and ham 2 carrots, 1 leek, 1 onion, 3 cabbage leaves, 3 small cabbage leaves, 1 turnip, 1 piece of parsnip, 1 bay leaf, a sprig of rosemary, 1 ham bone ( have ham) and 50 grams of ham tacos.
We pints of water with all the ingredients for the soup and cook for an hour if we have time, and if not, within 20 minutes do not get a quick and tasty broth. Cut the pepper, onion and leek and fry very small slowly in a pool of oil, when it is, add the rice, give a few laps and add the broth reserving a little for further processing, cook 15-17 minutes.
Lie, cut the asparagus into small pieces and let the ends. Put a little vegetable broth and ham in a bowl and when grass, then add the asparagus and peas, cook 4 minutes, and drain. When we lack a minute or so to finish the rice, add the asparagus (not tips) and peas, remove from heat and let stand.
Wrap the ham around the asparagus, tie it with string and jump a few seconds. Serve the rice with mushrooms and asparagus aroma of ham in pretty glasses and garnish with the asparagus roll (without the thread) on his feet.
160 grams of rice, 200 grams of mushrooms, 2 slices ham, 1 / 2 red pepper, 1 small onion, 10 studs, 100 grams of peas, 1 leek, extra virgin olive oil and salt. For the vegetable broth and ham 2 carrots, 1 leek, 1 onion, 3 cabbage leaves, 3 small cabbage leaves, 1 turnip, 1 piece of parsnip, 1 bay leaf, a sprig of rosemary, 1 ham bone ( have ham) and 50 grams of ham tacos.
We pints of water with all the ingredients for the soup and cook for an hour if we have time, and if not, within 20 minutes do not get a quick and tasty broth. Cut the pepper, onion and leek and fry very small slowly in a pool of oil, when it is, add the rice, give a few laps and add the broth reserving a little for further processing, cook 15-17 minutes.
Lie, cut the asparagus into small pieces and let the ends. Put a little vegetable broth and ham in a bowl and when grass, then add the asparagus and peas, cook 4 minutes, and drain. When we lack a minute or so to finish the rice, add the asparagus (not tips) and peas, remove from heat and let stand.
Wrap the ham around the asparagus, tie it with string and jump a few seconds. Serve the rice with mushrooms and asparagus aroma of ham in pretty glasses and garnish with the asparagus roll (without the thread) on his feet.
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