Source: blog.giallozafferano.it

Presentation

A seasonal first course based on rice, pomegranate seeds, onion, extra virgin olive oil, vegetable broth, white wine, parmigiano, salt and pepper

Ingredients

for two people:

160 g of rice,

1 onion,

extra virgin olive oil

white wine to taste,

vegetable broth to taste,

about 200 g of pomegranate,

grated parmigiano cheese,

salt, pepper to taste

Preparation

Fry the chopped onion in a drizzle of oil

Pour in the rice and toast it over a high flame.

Wet with white wine and let it evaporate.

Gradually add the hot vegetable stock, lowering the heat and checking until the rice is cooked to your liking.

Meanwhile, prepare the pomegranate seeds to add once cooked. Season with pepper and parmigiano.

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
• White wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Pomegranate: cases of hypersensitivity to this fruit have been described
• Parmigiano: Milk Allergens

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 (only if in pieces of uniform size and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions