Here is a yummy, satiating and nutritious dish, in which unrefined grains are paired with protein and fiber. Baked rice combines perfectly the spicy aromas and the antioxidant, detoxifying and anti-cholesterol properties of saffron, curry and nutmeg. Not only that, this recipe also brings the precious anti-radical and anti-degeneration properties of lycopene contained in cooked tomatoes. It’s lunch time, taste and health are served!
Ingredients
250 grams of semi whole grain rice
200 grams of crushed tomatoes
100 grams of cooked peas
100 grams of tuna under oil
1/4 red onion
1/2 stick of celery
1 small carrot
1 sachet of saffron
1/2 teaspoon of curry
Nutmeg
1 glass of white wine
1 l of vegetable broth
Sea salt
Black pepper
Chop the onion, carrot and celery. Sauté these vegetables in a saucepan with a tablespoon of extra virgin olive oil and two of water. Pour a glass of white wine and two glasses of broth. Cook over low heat for fifteen minutes. Pour the tomato pulp, mix. Add the chopped tuna and finally the peas. Pour the rice along with two ladles of broth. Cook over high heat for eight minutes. Combine the saffron diluted in a little broth and the curry, mix and level the surface. Sprinkle the surface with a little nutmeg and, without touching the rice further, bake at 180 °C for fifteen minutes. Serve with freshly ground pepper.
