Cov khoom xyaw
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160 Venus Black Rice
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1 Taub soob
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100 Salmon
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Zaub txhwb qaib
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2 diav Ntxiv nkauj xwb txiv roj roj
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ntsev
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1 Yajtawv
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1/2 iav Dawb Caw
qhia
Venus Dub Rice muaj extraordinary noj haus zog: nplua nuj nyob hauv fiber ntau thiab phosphorus, Nws tseem muaj cov minerals xws li calcium, hlau, zinc thiab selenium. Nws yog ib tug zoo uas muaj ntxhiab wholemeal mov uas, thaum nws cooks, muab tawm ib qho kev aroma ntawm sandalwood thiab freshly ci qhob cij. Nws tshuav nqi nws lawm dub xim rau cov kev pigmentation ntawm lub pericarp (ntawm daim tawv nqaij uas npog lub grain), thaum lub sij hawm hauv lub grain yog dawb raws li nyob rau hauv tag nrho cov lwm yam rices. Lub grain yog heev me me, tsis muaj ntau tshaj plaub millimeters ntev thiab tom qab ua noj ua haus nws koom tes lub taub hau ua nyob rau hauv zoo-shelled. Niaj hnub no kuv npaj nws los tsuas boiling nws nyob rau hauv ntau ntawm boiling dej thiab seasoning nws nrog sauteed taub zucchini thiab salmon ntses.
Cov kauj ruam
1
ua li cas
20
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Boil the Venus Black Rice in plenty of boiling salted water (txog 20 feeb). |
2
ua li cas
5
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Meanwhile, 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 feeb. |
3
ua li cas
|
Tom qab no lub sij hawm, add the salmon (previously cut into thin strips) and let it flavor. |
4
ua li cas
|
Add the white wine and cook another 5 feeb. |
5
ua li cas
|
Remove from the heat, add salt and pepper and add the chopped parsley. |
6
ua li cas
|
Drain the rice and add it to the sauce in the pan, mix to mix well and serve. |