Bowl with carnaroli rice, chickpeas and vegetables

Inserted by Rosa Rizzo the


Ingredients for 2 portions

160 g of Carnaroli rice white or integral Marello mill

230 g of pre-cooked chickpeas

20 g of olives

Green beans and tomatoes Q.B.

Turmeric q.b.

For the sauce:

Greek white yogurt 100 g

Basil 20 Large leaves

2 tablespoons of lemon juice

Salt, pepper, garlic Q.B.

Olive oil 2 tablespoons


Cook the rice and in the last cooking minutes add a teaspoon of turmeric.

Steam the green beans, drain the chickpeas and cut the tomatoes into slices.

Chop the basil leaves in a mixer and then add lemon, salt, pepper, garlic, oil and blend. Then add the Greek white yogurt and mix all the ingredients.

Compose the bowl and season with the sauce.

Dott.ssa Francesca Archero recipe, nutritionist biologist




What do you think?