Red rice with champignon mushrooms and raw ham: a gluten-free and lactose-free first course, simple, quick, and tasty. Suitable for celiacs and those intolerant to butter, eggs, and cheese. Great both hot and cold, ideal for lunch or dinner.
Bring a pot of salted water to a boil and cook the red rice according to the instructions on the package.
Drain the al dente rice and set it aside.
Clean the champignon mushrooms and slice them.
Heat the extra virgin olive oil in a pan and add the mushrooms; cook until they release their juices and become golden, seasoning with salt and pepper.
Cut the raw ham into thin strips and add it to the mushrooms towards the end of cooking; mix and cook for a couple of minutes until slightly crispy.
Combine the cooked rice with the mushroom and ham seasoning, mixing well.
Stir in a drizzle of oil or, if necessary, a bit of vegetable broth; taste and adjust with salt and pepper.
Plate and garnish with a light sprinkle of black pepper and a drizzle of extra virgin olive oil, if desired.
Pot
Pan
Italy
| Energy (kcal) | 233.12 |
| Carbohydrates (g) | 8.43 |
| of which Sugars (g) | 0.29 |
| Fat (g) | 20.04 |
| of which Saturates (g) | 3.16 |
| Protein (g) | 4.67 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.19 |
