Beloved, ultimately perhaps you think that the blog and myself are taking a turn "to Bersagliera "(---> always in a hurry) ... Well, from pastes and sms reported delusional, you have every reason! In fact, the race was a bit 'place and the keys do not forget I have (for now). I told myself that I'd see the "rest of the warrior"!
What has not changed is my habit to create simple dishes, complete and "svuotafrigo." Today is a very simple example of how to fix a meal with a unique and tasty dish, which you have so that maybe a nice salad . I wish you a good
weekend!
BASMATI, IN THE PAST & Azuki COCOTTE
a portion of basmati rice cooked with the full absorption method
advanced past a handful of vegetables cooked azuki (with kombu) and heated with a little 'tamari (or sauce soybean) extra virgin olive oil and rosemary
breadcrumbs
nutritional yeast flakes
Ready all the ingredients is easy! Lightly oil a
cocottina and sprinkle with breadcrumbs. Mix the rice with a little 'of mashed vegetables and a drizzle of extra virgin olive oil, then place it on the bottom of cocotte.Sormontatelo with a layer of azuki will be spent with passato.Spolverate panrattato and nutritional yeast flakes and everything in the past 180 ° for about twenty minutes. Sorna
e..
allow it to cool a little, maybe in removing morsel of flan to release the steam scalding!;) 
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