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Rice with artichokes

Ingredients 120 g basmati rice

4 artichoke hearts 1 / 2 leek

pumpkin seeds (optional)

sunflower seeds (optional)

poppy seeds (optional)

oil '

oil salt pepper

Boil the artichokes (I used frozen ones, boil them in 10 minutes), drain and set aside 1 / 2 cup of cooking water, cut into thin strips.

Boil the rice and when cooked rinse with cold water to stop cooking.

Sauté thinly sliced \u200b\u200bleeks, artichokes and cook a few minutes stretching with a little water for cooking artichokes.

salt and pepper, add the rice and fry a few minutes.

Add the seeds and serve with a drizzle of olive oil.

I think even with the noodles instead of rice, the result is super!

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Couscous with vegetables and asparagus sauce fast

Ingredients

precooked couscous mixed vegetables (frozen vegetables to the perfect minestrone)

leek

cumin seeds

sunflower

sesame seeds pumpkin seeds

curry

salt pepper

fry the leek and add the frozen vegetables and toss them in a pan for a few minutes.

add a little water, curry, salt and pepper and simmer until they are a little al dente.

boil in salted water and drain when the cous cous is missing a few minutes after cooking.

pour into the pan with the vegetables and cook.

Add seeds and cook another few minutes.

serve with a drizzle of olive oil.

I have served with scones made from chickpea flour made simply by mixing the chickpea flour with water and a teaspoon of chives. After the proceeds disperses I cooked for a few minutes (per side) over low heat on the plate.