O
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160 Venus Black Rice
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1 Tutini
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100 Tamano
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Parsley
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2 tablespoon Hau i te paretenia Olive hinu
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Roto
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1 Shallot
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1/2 hapaina Uaina uouo
Te mau aratairaa
Venus Black raiti i maere mau iyau nutritional: te taata taoa rahi i roto i te mau uaua e te phosphorus, tei roto atoa e i te auri mai te mau, auri, kapa e te selenium. O te raiti wholemeal aromatic i te maitai o te, Noatu e e cooks, e horoa mai i te hoe aroma taa e ra i rotopu i te sandalwood e te freshly ua tunu i te faraoa. E tupu i te peni ereere i te ohie e ia au i te pigmentation taa e ra o te pericarp (te iri o te tatara i te huero), Noatu e, e teatea mai te au i te mau tahi atu mau rices na roto mai i te huero. E mea iti roa te huero, Aita i hau atu i te maha millimeters roa e i muri ae i te tunu i te maa e vai ra i tapea i te maitai i te shelled. I teie mahana ua ineine au e na roto i te haamata-noa-raa i te reira i roto i te e rave rahi no te haamata i te pape e te seasoning i te reira i te sautéed tutini e salmon sauce.
Te mau taahiraa
1
Rave
20
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Boil the Venus Black Rice in plenty of boiling salted water (no nia 20 minuti). |
2
Rave
5
|
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 minuti. |
3
Rave
|
I muri ae i teie taime, add the salmon (previously cut into thin strips) and let it flavor. |
4
Rave
|
Add the white wine and cook another 5 minuti. |
5
Rave
|
Remove from the heat, add salt and pepper and add the chopped parsley. |
6
Rave
|
Drain the rice and add it to the sauce in the pan, mix to mix well and serve. |