Basmati rice with aromatic pesto, vegan chickpea cheese and flowers.
In fact, here I will only give you the rice recipe, because I was lucky enough to meet Giusy, an extraordinary vegan cheese producer. Giusy gave me a piece of his seasoned chickpea that I could not resist inserting in a simple and versatile recipe such as aromatic basmati.
In fact, here I will only give you the rice recipe, because I was lucky enough to meet Giusy, an extraordinary vegan cheese producer. Giusy gave me a piece of his seasoned chickpea that I could not resist inserting in a simple and versatile recipe such as aromatic basmati.
Ingredients for 4
4 basmati rice coffee cups a bunch of fresh mixed aromatic herbs (I used chives, dill, rosemary, sage, thyme)
a cup of cashew nuts
salt, pepper, extra virgin olive oil
Method
First, soak the cashews for at least 2 hours in cold water. In this way they will increase their volume and the result will be more creamy and digestible.
Wash the aromatic herbs and remove impurities, dry leaves and branches.
Roughly chop the chives with a knife. Rinse the basmati, put it in a saucepan, cover it with water (proportion 1 cup of rice: 2 cups of cold water), salt it slightly and cover it with a lid. Cook for about 25 'on low heat.
Meanwhile, blend all the aromatic herbs, adding the cashews, salt and pepper to taste, a couple of spoons of extra virgin olive oil.
When the rice is cooked, shell it with the help of a fork and, when it is at room temperature, stir in the pesto, mixing well.
Serve with vegan cheese flakes, cornflower, rose and calendula flowers.
