Brown rice tower with crisp veggies
difficulty
ingredients
- 320 g brown rice
- shallot
- 1 carrot
- 2 zucchini
- 1 tablespoon cashew nuts
- fresh parsley and thyme
- Pecorino romano cheese, in shavings
preparation
Chop half shallot into small dices, add to a non-stick frying pan with a drizzle of extra-virgin olive oil and cook over medium heat. Add the carrot after 5 minutes and the zucchini after another 10 minutes. Don’t cook the vegetables for too long – they must remain crisp. Add the boiled brown rice together with finely chopped fresh thyme and parsley and the cashew nuts coarsely chopped. Garnish with Pecorino shavings. Bon appètit