Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Red rice with Brussels sprouts
The red rice with Brussel sprouts can be served warm or cold as a fancy rice salad.
Ingredients for red rice with Brussels sprouts
For two servings
1 cup of whole red rice
100 g of Brussels sprouts
1 clove of garlic
40 g of dried cranberries
40 g of shelled walnuts
Wash the red rice and put it in a small pot, then cover with water. Cook over low heat. The rice must absorb all the water. Add water if necessary and simmer until well cooked.
Put the oil and a clove of garlic in a pan. Wash and clean the Brussels sprouts, cut them into four pieces and sautée until golden brown but not burnt. Season with salt and sprinkle with pepper.
When the rice is cooked, sautée it in the pan with the Brussels sprouts, add thhe cranberries and walnuts and cook for a few minutes.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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