Source: nephrodiet francapasticci.it

Presentation

A first course prepared with Venere rice, zucchini, onion, prawns, extra virgin olive oil, white wine, salt and pepper

Ingredients

for 4 people:

300 g (10.6 oz) black Venere rice

500 g (17.6 oz) zucchini, trimmed

100 g (3.5 oz) onion

200 g (7.1 oz) peeled shrimp

40 g (1.4 oz) extra-virgin olive oil

½ glass dry white wine

Salt, to taste

Freshly ground black pepper, to taste

Method

Chop the onion and brown it in a large pan with oil

Grate the zucchini into large holes

When the onion has become transparent, add the zucchini

Add salt and cook for a few minutes, stirring occasionally.

Add the shrimps already peeled, headed and black fillet and washed

Season with salt and pepper.

Deglaze with the white wine and continue cooking over very low heat.

Boil the black rice and drain it a little al dente

Add it to the sauce in the same pan and let it flavor for a few minutes on the stove, stirring often.

Turn off the heat and let it cool a little before serving

Allergens

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

Shrimps: fish products included among the allergens in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper: possible cross-reactivity in case of intolerance to spices

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

Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

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

Notes

To be prepared and handled under strict hygienic conditions.

Also suitable for children as alcohol evaporates during cooking

The ingredients of the dish bring the following benefits:

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of 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 suitable for nephropathic patients.

Prawns: they provide zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent good cellular functioning and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids

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

Pepper: contains piperine, a powerful antioxidant; 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.

White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver

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

Safety / Intended use

Product also intended for subjects with:

• Mucositis (Inflammation and lesions of the oral cavity) only well cooked
• Xerostomia (dry mouth) if well cooked
• Dysphagia (only if in pieces of uniform size and consistency)

Not recommended in case of:

• Diarrhea