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Ingredients
- 100 g di uvetta
- 1200 g di acqua salata
- 400 g di peperoni, a listarelle
- 75 - 100 g di capperi sott'aceto dissalati
- 300 g di riso Thaibonnet Parboiled (cottura 14 min.)
- 30 g di olio extravergine di oliva
- 40 g di cipolle a fettine sottili
- Nutrition
- per 1 porzione
- Calories
- 1783 kJ / 426 kcal
- Protein
- 7.1 g
- Carbohydrates
- 86.1 g
- Fat
- 8.3 g
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