2 tablespoons of Liza Equilíbrio Oil (27 g)
1 cup (tea) brown rice (155 g)
Sal
Spinach Sauce:
1 ½ cup (tea) of frozen spinach (200 g)
6 sprigs of parsley
¼ cup (tea) of Liza Equilíbrio Oil (45 g)
6 tablespoons grated parmesan cheese (30 g)
¼ cup (tea) chopped walnuts (17 g)
Make the rice: heat the oil and sauté the rice for about 2 minutes. Add half a liter of boiling water seasoned with salt (500 ml) and cook over low heat, with the pan half covered, for about 35 minutes.
Meanwhile, prepare the dressing: process the spinach, parsley and oil for 4 minutes or until creamy. Turn off the processor and mix the grated cheese and nuts.
Mix the sauce with the cooked rice, adjust the salt and then serve with grated or shaved Parmesan cheese.
TIP: To assemble as shown in the photo, place a ring (10 cm in diameter) over the dish it will be served in and shape the rice, pressing it with the back of a spoon. Gently remove the rim and decorate with shavings of parmesan, walnuts and spinach leaves.
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