With the passage of time, differentiated productions have spread, capable of offering an ever-increasing variety of goods in which the consumer can choose. From this perspective, the need arises for an ever greater search for healthy and natural foods, therefore biological.
Agriculture, at its birth, could be defined as "biological“, However, in the last hundred years synthetic chemicals have made their appearance in the agricultural field, making substantial changes. Now more than ever it is necessary to know the origin of the products we consume in the kitchen. Cooking with organic foods it's another story, try a baked rice and mushroom pie using organic products to believe! Here is the recipe
Rice pie with mushroom cream. Ingredients for 8 tartlets
- 800 g of organic champignon mushrooms
- 80 g of organic rice
- 6 organic eggs
- 1 pack. Of bechamel
- 4 tablespoons of Parmesan
- a sprig of parsley
- 1 clove of garlic
- Organic extra virgin olive oil
- 500 g of cottage cheese
- 5 walnuts
Materials needed: aluminum molds for biscuits diameter 6
Rice pie with mushroom cream. Preparation
In a pan with oil, fry the garlic for a minute and add the cleaned and sliced mushrooms together with the chopped parsley and salt, without forgetting to remove the garlic. Leave to cook for 5 minutes before turning off the heat. Set half of the freshly cooked mushrooms aside in a bowl and leave the rest in the pan. Boil the rice in a pot with salted boiling water and drain it al dente. Add the rice to the mushrooms left in the pan and sauté them together for a minute. Beat the eggs in a bowl, adding the bechamel, parmesan, salt and pepper, and then pour the mixture into the pan with the mushrooms and rice. Mix everything over low heat for about a minute. Pour the mixture into the molds, add some Parmesan cheese on the surface and bake in the oven at 180 ° C for about 20 minutes.
Meanwhile, put the mushrooms in the bowl together with the ricotta and walnuts in the blender. After cooking, let it rest for 10 minutes and remove the patties from the molds and then put them back on a baking sheet. Pour the cream of mushrooms on each pie and return to the oven for 5 minutes. Here they are now ready to be eaten.