Basmati rice with zucchini and mint
Riso Basmati con zucchine e mentuccia
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For 4 people:
400 g Basmati rice
4 zucchini genovesi
extra virgin olive oil
mint filling (much better if fresh)
sweet paprika
Fry the zucchini, cut into small pieces, olive oil, very capable in a pan or in a pot from the edges.
You cook the rice a bit al dente, possibly in the same water (i.e. without drain in the colander as you do in the East), ensuring that it remains slightly humid, and dives into the frying pan on medium heat; If necessary, add a tablespoon of oil, or, if it is found to be too heavy, add a little cooking water aside.
While cooks pour into the mixture mint: if it's cool, still cut it with the knife, but with your hands.
Add 1 teaspoon sweet paprika. Of course the amount of paprika is subjective, but not being spicy is hard to be too "papricosa". Stir vigorously; all the rice will take a nice shade of paprika. Serve immediately.
You can make it spicy with Chili or black pepper. I like it, without anything else.
Variant
Instead of courgettes + Mint you can use Eggplant + Basil.
The vegetables can be fried with or without skin, depending on your taste and status of your colon.
Si tratta di una ricetta semplice e forse un po' banale, ma ha sempre avuto successo, anche fra i carnivori.
E' molto importante la qualità degli ingredienti, in particolare dell'olio d'oliva che dev'essere rigorosamente extravergine, e del riso. Infatti il riso Basmati conferisce un gusto tutto particolare alla ricetta. Sarebbe meglio naturalmente che gli ingredienti fossero biologici, ma visti i costi proibitivi, non sempre possiamo permettercelo!
(Thanks to Lucia R.)
- mirko -
- paola -
