Ingredienti
- Maggi chicken broth2 cubes
Acqua1000 ml
Lenticchie Verdi300 grams
Olio d'oliva2 tablespoons- Medium-sized onion1 piece
- Peaches150 grams
Riso Americano300 grams
Polvere di Cumino1 teaspoon
Polvere di Cannella2 teaspoons
Scorza d'arancia2 tablespoons
Passi
- 1
Place the Maggi chicken broth with water and green lentils in a medium-sized pot and bring to a boil. Cover and simmer for 10 minutes or until the lentils are partially cooked. Drain the lentils from the water and place them in a large dish aside (also set the chicken broth aside).
10 minutiUtensili necessari:
Pentola - 2
Heat the olive oil in a medium-sized pot, and sauté the onion for two minutes. Then, add the peaches and sauté while stirring for an additional two minutes or until the onion turns golden.
4 minutiUtensili necessari:
Pentola - 3
Then, add the soaked rice, spices, and orange peel and stir the mixture for a few seconds. Add two and a half cups or 625 ml of the remaining lentil broth and the boiled lentils.
2 minuti - 4
Allow the mixture to boil while stirring continuously. Cover the pot and simmer for 20-25 minutes or until the rice and lentils are fully cooked and the water has completely evaporated.
25 minutiUtensili necessari:
Pentola - 5
Serve the dish hot or cold as a salad.
Fatti nutrizionali
* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

