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POVRTNI KAŠOTO

Sastojci

1 manji luk, sitno nasjeckan

1 češanj češnjaka, sitno nasjeckan

2 – 3 tikvice, narezane na kolutiće

1 mrkva, naribana

1 l povrtnog temeljca

3 žlice umaka od rajčice

200 g mješavine riže, ječma i pšenice (npr. 3 Cereali, Gallo)

2 žlice maslinovog ulja 2 tbsp olive oil

sol, papar, naribana limunova korica

1 žlica maslaca

Priprema

  • Temeljac staviti na vatru. Nek lagano vrije.
  • U širokoj posudi na ulju prepržite luk i mrkvicu, dodajte češnjak i tikvice. Propirjajte 2 minute, pa dodajte žitarice. Miješajući pirjajte još 1 minutu da postanu staklaste pa ulijte pola čaše vrućeg temeljca. Malo posolite, popaprite, dodajte naribanu limunovu koricu i umak od rajčice. Neprestano miješajući kuhajte na laganoj vatri po potrebi podlijevajući vrućim temeljcem.
  • Kad su žitarice kuhane (18 – 25 min), maknite s vatre i u kašoto umiješajte maslac. Poslužite.

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SPRING GRAINSOTTO

Ingredients:

1 small onion, finely chopped
1 clove garlic, finely chopped
2-3 zucchini, sliced into rings
1 carrot, grated
1 l vegetable stock
3 tbsp tomato sauce
200 g mixed rice, barley and wheat (e.g. 3 Cereali, Gallo)
2 tbsp olive oil
salt, pepper, grated lemon zest
1 tbsp butter

Method:

Bring stock to a boil and let it simmer below the boiling point.
In a large pan, sauté the onion and carrot in olive oil. Add the garlic and zucchini and sauté for 2 minutes. Add the rice-barley-wheat mixture and sauté for another minute, mixing constantly, until translucent. Pour in half a glass of hot stock. Season with salt and pepper, sprinkle with grated lemon zest and add the tomato sauce. Cook over low heat mixing constantly, adding more hot stock if needed.
When the grains are cooked (18-25 min), remove from heat, mix in the butter and serve warm.

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