Monday, January 24, 2011

Littlest Pet Shop Horse Clipart

Rice Venus

I have a real passion for rice Venus, in particular the full and even more particularly from the family Perinotti grown and marketed under the brand "Heron's" . E 'fragrant, delicate and crisp with the grains remain separate and beautiful, a feast for the eyes and the palate. The kitchen in many ways, this time a laugh for an evening in late winter, cold but crystal clear, full of energy!

Ingredients: 300 g

black rice 1 medium leek 2 carrots

a handful of frozen peas

300 g of red cabbage 1 cup sunflower oil
soy sauce
Ages

Cook the rice in lightly salted water for 30 ', turn off the heat and let stand covered for 5'.
Drain well and cool, stirring occasionally. Meanwhile in a wok (maybe a pan capable) to braise the vegetables quickly reduced to small pieces in two oil and two tablespoons of soy sauce. Add the sunflower seeds. Adjust of salt to your taste, and when the vegetables are well cooked and tasty add the rice, mixing well on high flame. If necessary, add a little 'oil.
Bon appetit!

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