Timbale of brown rice and vegetables with crispy onion topping and poppy seeds
Sometimes we see recipes that call our attention, but imagining a particular version is what activates our taste buds, making us salivate.
This is the case of this recipe, because although the original was not only with plant ingredients (for a small, but important detail), we saw that it had the potential to be improved.
And so, with a small variation, we can enjoy a very healthy dish with small explosions of flavor thanks to the touch so alive and particular that dried tomatoes give it, which you will already know by the pate of dried tomatoes and almonds.
On the other hand, the main ingredients of this dish provide us: carbohydrates that we load energy, vitamin A, vitamin C, vitamins B group (B1, B2 and B3), calcium, iron, potassium, phosphorus, magnesium, sodium, fiber, lycopene, tryptophan and beta-carotene.
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- Step 1We put a saucepan with enough water and a little salt and, when it starts to boil, we toss the rice, allowing it to cook the time specified by the manufacturer. Once boiled, put it in a colander or a colander, we go through cold water and reserve.
- Step 2In a large pan, put the oil, sauté all the vegetables cut small and pochamos until they are soft. Then, we cut the dried tomatoes in the same way, add them to the rest of the vegetables, season them with the pepper and a little salt mixing everything well and extinguish the fire.
- Step 3To put on a plate, we take a flat dish and a plating ring and, in the background, we put half the rice, followed by half the vegetables. Next, add the rest of the rice and, finally, the rest of the vegetables and press a little so that it is firm and the drum is not removed when the ring is removed.
- Step 4To finish, remove the hoop, sprinkle a little crunchy onion and a handful of poppy seeds and we will have our kettledrum ready.