Red Rice with Curry, Courgettes and Cannellini Beans
A layered vegan and gluten-free one-dish meal with Il Cardinale (Acqua e Sole wholegrain red rice), a blended cannellini bean cream and courgettes in a light curry. Three layers, served warm, a modern Italian recipe with our Cardinale from Lumellogno.
- Time: 60 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Il Cardinale Acqua e Sole rice
- litres of water
- level tablespoon of coarse salt
- cooked cannellini beans
- courgettes
- tablespoons of extra-virgin olive oil for the cream
- tablespoons of extra-virgin olive oil for the courgettes
- of warm vegetable stock
- level teaspoon of Madras or Garam Masala curry
- small garlic clove, blanched
- Fine salt and white pepper to taste
- Fresh parsley, coriander or mint leaves
- Extra-virgin olive oil, raw, to finish