Rice with borage
Risotto alla borraggine
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For 4 people
400 g rice profilee
80-100 g of borage
extra virgin olive oil
vegetable broth
salt and pepper
nutritional yeast flakes
Clean carefully the borage and leave in water and salt at least an hour, then cut it into small pieces.
Sauté in a pan with a few tablespoons of the borage oil, then add the rice, salt and pepper, stir and cover with vegetable broth, adding a ladle at a time as it dries and until cooking rice.
Stir in a little oil spilled and a couple of tablespoons nutritional yeast flakes, let it sit a couple of minutes and serve hot.
(Thanks to Nonna Papera - veganizzata a cura di Vegan3000)
