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Presentation

First course prepared with rice, peas, garlic, carrot, zucchini, chilli, and extra virgin olive oil

Ingredients

For 1 person

60 g (2.1 oz) rice (parboiled or low-protein rice)
60 g (2.1 oz) fresh or frozen peas
1 garlic clove
½ carrot
½ zucchini (courgette)
Chili pepper, to taste
2 tablespoons extra-virgin olive oil (30 ml / 1 fl oz)
Salt and freshly ground black pepper, to taste

Method

Boil the rice in plenty of water respecting the cooking time indicated on the package

Drain and rinse with cold water to stop cooking.

Boil the peas, carrot and zucchini cut into slices (it is better to add the zucchini a few minutes later because it cooks sooner).

When the vegetables are almost cooked, drain and place in a pan where the oil, chilli pepper and garlic clove have been previously added.

Sauté the vegetables for a few minutes and let them cool.

Turn off the heat, add the rice, mix thoroughly and place in the lunch box.

The dish can also be eaten hot: in this case, once the vegetables have been sautéed, add the rice immediately, stir keeping the heat low then place in a thermal container to keep it warm.

Allergens

Garlic: very rare cases of garlic reactivity reported

Carrot: possible individual intolerance and cross-reactivity in case of allergy to pollen of Artemisia, Graminaceae, Composite, Birch

Extra virgin olive oil: unusual allergy; intolerance not described

Chili pepper: possible cross-reactivity in case of intolerance to spices

Peas: possible cross-reaction in case of allergy to parietaria. The intake of peas should be avoided in case of favism.

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

Zucchini: possible individual intolerance or cross-reaction in case of allergy to Ambrosia

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Carrots: rich in vitamins (B1, B2, C, PP, E, D), carotenoids, minerals and active ingredients that support the functionality of the immune system and ophthalmic, diuretic and healing functions and act to protect the cardiovascular system. Also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants. They provide 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

Chili pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, reduces blood cholesterol indexes and hinders its formation on the arteries. It contains vitamins A, D and E and is very effective in activating the venous and capillary circulation. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Peas: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports 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. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract the depressed

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

Zucchini: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathics; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Mucositis (inflammation and lesions of the oral cavity) with caution according to the degree of acidity and spiciness

In the presence of dysphagia (problems with chewing and swallowing) present the product only if cut into small pieces of uniform size and accompanied by sauce, puree or sauce.