MULTICEREAL AND QUINOA
Organic, gluten-free, low-fat rice and quinoa cakes, source of phosphorus, magnesium, copper.
IT’S SPECIAL BECAUSE:
The rice cakes go perfectly with many ingredients, sweet or savory.
HOW TO USE:
Do not renounce to taste, try them instead of bread for a balanced nutrition: at breakfast with jam or honey, at lunch instead of bread, or use it as a base for delicious canapés.
LIVE BETTER WITH TASTE:
Risette Muticereali and Quinoa contain Rice, highly digestible and low in fat – Quinoa, which provides fiber and minerals such as phosphorus, magnesium, zinc -Corn, which provides vitamins B1 and B12 – Buckwheat, rich in proteins and mineral salts – Millet, which contains B vitamins and mineral salts.
THE NUTRITIONIST RECOMMENDS.
Nutritionists advise us to take a maximum of 70 g of fat per day because excessive consumption causes obesity, heart disease and many other unpleasant health problems.
HAVE FUN COOKING
A demonstration of what you can create with our rice
Kormas comes probably from Persia. The name derives from the Hindi word that means “braising”: it’s the type of cooking, since the meat or vegetables are braised in a pot with little quantities of liquid, (yogurt or water).
Risotto with saffron
The first identifiable risotto recipe dates back to 1854.
risotto with pork
In the area of Pavia, the “culture of pig” is deep-seated: quand’s gà fam, ghe’l pän e salàm (“when you are hungry, you can have bread and salami”) is still a common saying. In the past, breed a pig meant having a life insurance and when it was killed, once a year, in order to check whether the meat prepared to make salami was good, a little part of it was used to prepare a risotto.
Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.
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