On sunday evening I had planned to make mozzarella and spinach risotto, while I was preparing to implement the recipe came to me a light, I thought of the gracious silicone molds that I bought a few weeks ago so I did so …
100 grams of rice
3 ladles of broth
100 grams of boiled spinach
125 grams of mozzarella
in a pot boil the broth, when simmering add rice and cook, when the rice is ready and has remained a bit of liquid, it is said that the rice is “the wave” add 38 grams of parmesan , boiled spinach and stir.
oiling the molds of silicone and pass some bread crumbs along the walls, put a cube of mozzarella on the bottom of each mold and fill with rice.
bake in the oven for ten minutes unmold and serve.
Last night I wandered through the net in search of a recipe foresee the use of pineapple … and that there wasn’t a cake.
I then found this recipe for fried rice in a pineapple shell of the original recipe is from here http://www.pinkbites.com/2009/04/minty-pineapple-fried-rice.html .
I modified by removing the carrots just something that I had not and add the peas and baked tofu.
I leave you the recipe 😉
100 grams of rice
60 grams of peas
1 clove of garlic
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon lemon juice
1 packet of tofu about 125 gr
Cut the pineapple in half lengthwise, cut from each half a bowl that will hold the rice and put the pulp aside.
in saucepans boiled for some minutes 60 grams of peas.
Put the rice to cook in a pot of salted water.
prepare tofu ;drained and squeezed and season it with a sauce of soy sauce, tahini and lemon juice, cook in oven at 180 ° C for 25 -30 minutes.
When rice is done drain it in a wok and put a tablespoon of olive oil and a clove of garlic, and sauté with rice, peas, pineapple and baked tofu for about three minutes.
turn off the heat and fill the shells with pineapple rice.