Ingredients
Basmati Rice | 150 g |
Eggs | 2 |
Asparagus | 1/2 bunch |
ORGANIC FLAX SEED OIL | |
Baby Salad Spinach Leaves | a few |
Water | 1 l |
Salt | to taste |
Instructions
Put the water and salt in the bowl and put the simmering basket containing the rinsed basmati rice inside.
Put the lid on the bowl and place the Varoma on top, containing the eggs (with their shells thoroughly washed) and the cleaned asparagus, cut into short lengths, on the Varoma tray, then cook for 30 min. at Varoma speed 1. When half-cooked, stir the rice and continue. Leave the ingredients to cool until just warm.
Take two large bowls and fill them with first the rice, then the asparagus, the spinach leaves and finally the shelled eggs (now hard-boiled) cut in half. Dress with a dribble of flax seed oil and serve.
Put the lid on the bowl and place the Varoma on top, containing the eggs (with their shells thoroughly washed) and the cleaned asparagus, cut into short lengths, on the Varoma tray, then cook for 30 min. at Varoma speed 1. When half-cooked, stir the rice and continue. Leave the ingredients to cool until just warm.
Take two large bowls and fill them with first the rice, then the asparagus, the spinach leaves and finally the shelled eggs (now hard-boiled) cut in half. Dress with a dribble of flax seed oil and serve.
