Ingredients :
- 3 tomatoes
- 3 garlic cloves
- 1 large handful of spinach
- 8 walnut halves
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- 8 basil leaves
- 1 pinch parsley
- 6 pinches ground black pepper
- half a large red pepper
Method :
- Rinse whole grain rice thoroughly. Bring a pot of water to boil, and put in 1 part rice for each part water in that pot. Allow to cook until done while following the steps for the sauce.
- Wash tomatoes
- Chop into slices
- Pour bottled water into pot, 1 inch deep. Bring to boil.
- Crush and peel garlic cloves
- Add tomatoes and garlic cloves to boiling water. Allow to boil up to 12 minutes or until significantly reduced.
- Wash spinach
- Chop spinach fine
- Crush walnut halves into small bits
- Dice the red pepper
- Once significantly reduced, pour tomatoes, garlic and the water they have cooked in into a frying pan
- Add the chopped spinach, nuts and peppers, and stir thoroughly, without turning the cooker"s heat on
- Add black pepper to taste; 6 dashes recommended
- Add level teaspoon of turmeric
- Add tablespoon of olive oil
- Add 2 tablespoons of milled flaxseeds (also known as lindseeds)
- Wash and chop large pinch of parsley. Add to frying pan with other ingredients
- Wash and chop 8 basil leaves. Add to pan with other ingredients
- Mix all ingredients in pan without heat
- Serve with whole grain rice, ratio 1:1
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