A very fast and super easy recipe, to be able to prepare a tasty lunch in less than half an hour.
Ingredients for 4
8-10 black cabbage leaves
320 gr of basmati rice
1 tablespoon of nutritional yeast
the zest of an orange
oil, salt, pepper
Method
Wash the black cabbage leaves and separate the leaf from the coast. Thoroughly chop the thing and roughly chop the leaf.
In a saucepan with high sides, put the rice, the black cabbage, a pinch of salt, a drizzle of extra virgin olive oil and cover with cold water.
Put on low heat and cook with the lid on for 20 minutes.
Grate the orange zest (organic, I recommend).
Once all the water has been absorbed, the rice will be cooked. Remove the lid, shell with a fork, stir in the zeste, baking powder and serve with a drizzle of extra virgin olive oil (and edible flowers, to taste)
In a saucepan with high sides, put the rice, the black cabbage, a pinch of salt, a drizzle of extra virgin olive oil and cover with cold water.
Put on low heat and cook with the lid on for 20 minutes.
Grate the orange zest (organic, I recommend).
Once all the water has been absorbed, the rice will be cooked. Remove the lid, shell with a fork, stir in the zeste, baking powder and serve with a drizzle of extra virgin olive oil (and edible flowers, to taste)
