Whole Rice with Asparagus   Pumpink and Quinoa

Pour the content of a packet in a pot with 600 ml of cold water. Stir until it boils. Cook over medium heat for 15 minutes without the lid, stirring every now and then, until the water is completely soaked up. Use a knob of butter and some spoonfuls of Parmesan cheese to season it.


We chose brown rice and quinoa, rich in nutritional values, to prepare a risotto with a peculiar flavour. We choose high quality natural dehydrated ingredients for a dish with a real flavour and to keep the nutritional and organoleptic qualities of the recipe unchanged. So, we don’t need to use flavour enhancers such as glutamate!

tabella nutrizionale

Parboiled Integral Rice 81%, Rice Flour, 3.8% Pumpkin, Natural Flavors, Quinoa 1.9%, made from olive oil powder (olive oil, glucose syrup, milk protein, natural flavorings) , powdered cheese preparation (whey, powdered cheese (milk, salt, rennet, whey), salt, aromas), 1.3% asparagus, whole milk powder, parsley, onion.

It may contain traces of shellfish, mollusc, fish, celery and soya.

15 months

Remember that rice carbohydrates are easy to assimilate, since, being organized in granules much littler that the other cereals ones, your stomach digest them immediately, converting them in energy immediately available for your body.
Besides, the quinoa supplies fibres and minerals such as phosphorous, magnesium and zinc.

Nutritionists advise us to take at least 25g of fiber per day to facilitate the elimination of waste.
It is estimated however that today we consume only 10g because we eat the finest foods and there is less fruit and vegetables on our tables than our parents.


Remember, if you are a healthy and dynamic woman you should take on average between 1700 and 2000 calories a day.

If you are a man in the same conditions, instead, you should take between 2000 and 2400 calories a day.

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