Burgers beans and rice

A good dish and an alternative to meat. Can also be used as a main dish.

Ingredients for 2 people:

• 1 cup rice  
• 1 cup beans (if dried soaked in water the night before with bicarbonate) 
• 1 carrot 
• 1 courgette 
• 1 shallot 
• 1 egg 
• 2 tablespoons oil EVO 
• 1/2 teaspoon curry 
• 1/2 cup breadcrumbs 
• 3 tablespoons parmesan cheese     
• salt

Time: 30 min with beans cookedIf using dried beans cook for 25 minutes in a pressure cooker. 
Cook the rice separately. 
Peel and clean the carrot, zucchini and scallions. Grate the carrot and zucchini, cut in thin slices the shallot.
 to soften Cook the shallots in a frying pan with a tablespoon of oil.
Add the grated vegetables.
Mix in a mixer beans and rice. Add the sauteed vegetables and egg.
Correct with breadcrumbs if the mixture is too liquid.
Add parmigino and 1/2 teaspoon curry. Season with salt.
In a dish put the remaining bread crumbs, roll into balls the mixture and roll in bread crumbs.
Bake in a pan with a little oil (or in the oven if you prefer) for 5 minutes right and left.

Serve with seasonal salad.

See the recipe in printable PDF

Summer salad of spelt

Here is a summer dish that can be a great dish for the evening, or an alternative to rice salad for a summer lunch.

Ingredients for for two persons:

• 1 cup of spelt
• ½ cup of beans
• ½ cup of peas
• ½ hot pepper round
• 1 small onion
• 15 pearls of mozzarella
• 2 tablespoons of parsley
• 2 tablespoons of olive oil

Time: 30 to 40 minutes

Cook the spelt in salted water for the time indicated on the package.
If you use frozen peas and beans you can boil them together.
After cooking drain and let cool.
Put in a bowl the spelt, if not already cooked together, add the peas and baked beans.
After add the pearls of mozzarella and mix them together with the onion and chilli finely chopped.
Season with olive oil, parsley and season with salt if necessary.
You can serve immediately or let sit for a few hours in the refrigerator, but remember to keep out for 15 minutes before serving.

See the recipe in printable PDF