Recipes
with Bio Rice Drink

Roman gnocchi

Ingredients

1 litre of Bio Rice Drink
salt
250 grams of semolina
2 spoonfuls
of extra virgin oil
50g grams of
grated parmesan
2 eggs.

Preparation
Bring to the boil 1 litre of salted Bio Rice Drink. Sift in the semolina, mixing all the time, continue cooking the mixture at a low heat for about 20 minutes. Take it from the heat and add the oil, the cheese and the eggs, mixing continuously. Pour the mixture onto a slightly damp very large plate, so that the semolina is about 1 cm thick. Leave it to cool and then cut little round discs with a glass. Grease a baking tin, place the discs on in it and sprinkled with the parmesan. Bake in the oven at 200° C for 20 minutes. Serve hot.

Apple cake

Ingredients

150 grams of flour
100 grams unrefined sugar
2 eggs
2 lemons
800 grams of apples
5 tablespoons (75 ml) of Bio Rice Drink natural
100 ml of extra-virgin olive oil.

Preparation
Peel, core and thinly slice the apples. Combine with the lemon juice and a small amount of sugar and allow to soak for about 30 minutes. Meanwhile, beat the eggs with sugar, lemon rind and add the sifted flour. Dissolve baking powder in the Bio Rice Drink natural and stir it to the egg mixture. Grease a baking tin with the olive oil and dust sides and bottom with flower. Place the apples with the juice over the bottom of the prepared tin and pour the sponge mixture on the top. Bake in the preheated oven for about 1 hour at 180° C. Invert the cake onto a dish and serve.

Cappuccino

Ingredients

1 cup of ‘Bio Rice Drink
with roasted barley’
1 or 2 teaspoons of instant roasted cereals.

Preparation
Place the roasted cereals int a mug.
Heat ‘Bio Rice Drink with roasted barley’ and whisk to obtain at least a 1 cm of froth on the top. Pour it into
the mug and mix to dissolve instant
cereals.

Hot Carob Cup

Ingredients

1 cup of ‘Bio Rice Drink
with roasted barley’,
1 teaspoon of carob powder.

Preparation
Place the carob powder into a mug.
Heat ‘Bio Rice Drink with roasted barley’and, when hot, pour onto the
carob powder mixing thouroughly.

White sauce

Ingredients

50g plain wholemeal flour
5 tablespoons (75ml) extra-virgin
olive oil or sesame oil
500ml ‘Bio Avena Drink’
pinch of ground nutmeg
salt to taste.

Preparation
Heat the oil in a saucepan, mix in the
flour and stir over low heat for about
2 minutes. Remove the pan from the
heat. Gradually whisk in the heated
‘Bio Avena Drink’ until smooth.
Season with nutmeg and salt. Return
to the heat and stir until the sauce
thickens and boils. Simmer for 2-3
minutes whisking occasionally.

Mashed potatoes

Ingredients

2 large potatoes
1 glass (200ml) ‘Bio Avena Drink’
2 tablespoons extra-virgin olive oil
salt to taste.

Preparation
Cook the potatoes in boiling water until tender (or steam in pressure cooker). Drain, peel and mash the potatoes to a smooth purée. Add salt, oil and ‘Bio Avena Drink’. Return the pan to a very gentle heat and let the purée dry out slightly until it reaches the right consistency.

Pumpkin Stew

Ingredients

1/2 tablespoon extra-virgin olive oil
1-2 onions chopped
1-2 celery stalks cut into small pieces
3-10 sage leaves (or herbs of your
choice)
1kg pumpkin peeled and diced
500ml ‘Bio Avena Drink’
3-4 toasted and ground almonds
salt and pepper to taste.

Preparation
Heat the oil in a large flameproof casserole
or stainless steel saucepan.
Add the chopped onions and cook
over low heat, stirring occasionally.
When the onions have softened, stir
in the prepared vegetable together
with the herbs. Stir for another few
minutes over medium heat and then
add ‘Bio Avena Drink’. Season with
salt and pepper and bring to the boil.
Stir again, reduce the heat, cover the
casserole and cook gently for about
30 minutes or until the vegetables are
tender. Add the ground almonds and
serve hot as a side dish. Alternatively,
season with 1 tablespoon of extra-virgin
olive oil, add some chopped parsley
and serve with a grain dish like
rice, couscous, millet or pasta.