Source: diabete.net; gnamgnam.it photos

Presentation

A nutritious recipe, consisting of a second course prepared with rice, broccoli, onion, extra virgin olive oil, Parmigiano Reggiano PDO, egg, salt, basil, pepper

Ingredients
Serves 4

• 250 g (about 8.8 oz / 1¼ cups) rice
• 600 g (about 1.3 lb / 5–6 cups) broccoli, chopped
• 1 onion, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Parmigiano Reggiano PDO, grated
• 1 egg
• Salt, to taste
• Basil, to taste
• Black pepper, to taste

Method

Clean and wash the broccoli.

In a large skillet, brown the finely sliced onion

Add the broccoli blanched for a few minutes in boiling salted water

Cook for a few minutes.

Season with salt and pepper.

Turn off and allow to cool.

Separately, boil the rice in boiling salted water

Drain it and set aside.

In a bowl, whip the egg

Stir in the Parmigiano Reggiano PDO and chopped basil, a pinch of salt and the sautéed and chopped broccoli.

Add the rice and mix well.

Distribute the mixture into 4 lightly greased or non-stick single-dose molds

Bake at 180°C for 15 minutes.

Remove from the oven

Serve the rice and broccoli flans hot.

Allergens

Basil: possible cross-reaction in case of allergy to parietaria or spices

Broccoli: possible individual intolerance

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Rice: (allergy very common in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in case of grass sensitivity

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Basil: rich in carotenoids, substances that support the immune system and provide mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Broccoli: rich in mineral salts, vitamins C, B1, B2 and carotenoids that support the immune system and act to protect the cardiovascular system. Suitable in cases of chronic constipation due to the richness of vegetable fibers. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Parmigiano Reggiano PDO: useful for the proper functioning of the liver

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Rice: due to its modest protein content, it is suitable for nephropathic and phenylketonuric patients; since it is an antiuric food, it is recommended in case of gout and hyperuricemia. It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Product that can also be used in the case of:

• Anorexia – Weight Loss
• Xerostomia (dry mouth)
• Constipation

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)
• Mucositis (inflammation and injury of the oral cavity)
• Constipation with meteorism
• Diarrhea