Source: onsprecare.it

Presentation

First course based on rice, onion, lemon, white wine, parsley, extra virgin olive oil, vegetable stock cube, salt and pepper.

Ingredients

(for 4 people)

400 g of rice

A small piece of onion

The juice of a lemon

½ glass of white wine

A small piece of grated lemon zest

2 tablespoons chopped parsley

2 vegetable stock cubes

Oil

Salt and pepper

Preparation

Chop the onion

Fry it with a little oil

Add the rice, let it flavour and then add the wine and the grated lemon zest.

Bring a litre of water to the boil and dissolve the vegetable stock cubes.

Gradually add the water in which you dissolved the stock cubes to the saucepan with the rice and cook for about 15 minutes.

When the rice is cooked, turn off the heat, season with salt and pepper and add the parsley and lemon juice.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Lemon: intolerance or possible cross-reaction in case of grass pollen allergy
• Wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Parsley: Possible cross-reaction in case of allergy to Birch. Artemisia and Compositae
• Vegetable stock cube: check the composition to verify the absence of celery or other allergenic ingredients

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice.

Safety / Intended Use

• Product intended for subjects with Mucositis only if well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions