Ingredients:
- 180 g brown rice
- 1 yellow pepper
- 2 courgettes
- 3 carrots
- zest of 1 lemon
- Risveglio Emozioneolio single-variety Raggiola extra virgin olive oil
- black pepper
Preparation:
1. Cook the brown rice in lightly salted water.
2. Meanwhile, wash the vegetables and cut into small pieces.
3. Sauté in a pan with a splash of water and a pinch of salt.
4. After 10 minutes, turn off the heat and add the grated zest of 1 lemon.
5. Drain the rice and rinse under cold water. Add the vegetables and serve with freshly ground black pepper and a generous drizzle of Risveglio extra virgin olive oil from Emozioneolio.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.