nā mea hoʻohui
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160 Venus Black Laiki
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1 Zucchini
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100 Salmon
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Parsley
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2 tablespoon Keu Virgin Olive Oil
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Salt
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1 Shallot
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1/2 aniani White Wine
kuhikuhi
Venusa Black Rice i kekahi'aiaola waiwai: waiwai ma ka puluniu, a phosphorus, ka mea, i loaʻa nā minelala hao e like me kalipuna, me ka hao, kiniki a selenium. He He nicely onaona wholemeal raiki a, oiai ka mea kuke, haawi aku i kekahi mau aroma ma waena oʻiliahi a freshly pulehu berena. Ua aie kona a heʻeleʻele ke kala i ka kekahi pigmentation o ka pericarp (ka ili e uhi i ka ai), ana o ka loko o ka hua liilii, ua keʻokeʻo e like me ia ma nā mea a pau'ē aʻe i ka laiki i. Ka palaoa He uuku loa, i hou aku eha millimeters loa, a ma hope o sayings ka mea, malama kona hana mau kūpono ma ka pono-ka pūniu. I kēia lā aʻu i hoomakaukau ia ma wale kapuahi e ia ma ka nui o nā kapuahi e ka wai, a laeʻula i ka mea, me ka sautéed zucchini a me ka Salemona meaʻai kākele.
me ke kapuai hookahi
1
hana aku ai
20
|
Boil the Venus Black Rice in plenty of boiling salted water (e pili ana i 20 minuke). |
2
hana aku ai
5
|
ia manawa, cut the shallots into thin strips and cut the zucchini into cubes and brown them in a pan with the extra virgin olive oil for 5 minuke. |
3
hana aku ai
|
Ma hope iho o kēia manawa, add the salmon (previously cut into thin strips) and let it flavor. |
4
hana aku ai
|
Add the white wine and cook another 5 minuke. |
5
hana aku ai
|
Remove from the heat, add salt and pepper and add the chopped parsley. |
6
hana aku ai
|
Drain the rice and add it to the sauce in the pan, mix to mix well and serve. |