Milena Velba And Champagne

with zucchini, peppers, carrots, chicken and shrimp and spicy savory biscuits

'm back! And not just from my trip to Holland (where I have not failed strafogarmi of fries with mayonnaise ... in the words of my gynecologist that echoed in his head "No fried! !!"), No fat but also in the desire to do and especially to cook! I spent the first damn quarter and slowly, very slowly, nausea and fatigue are starting to give me respite.

Then my husband is here on vacation for a while, 'and I want to experience again and eat a bit' in our own way, because if I had to stay behind to my family eats more the same three things.

So last night I cooked and I indulged myself, also because I wanted to try a mix of spices that I've tasted and bought in the Netherlands: peanuts and coconut, which give something of an Indian. Nothing better so a good spiced basmati rice with zucchini, peppers, carrots, chicken and shrimp .

The colors of this dish are great and the scent that expands the house is lovely, especially if you love spicy food. Unfortunately, the process is quite long, so to speed things up I spent the first few minutes steamed vegetables, even though today I discovered, in the course of biogastronomia, which simply cut the vegetables in a certain way to toss them in the wok keeping them al dente, but not hard, just like Chinese and Japanese.
The fact is that no one complained, even the rice is definitely gone though for five and a half (my niece!) Was quite abundant.

Before leaving to the recipe, I add that I participate with this preparation to enter the contest Antonella ending February 15.

INGREDIENTS
Basmati Rice 500g
Gamberetti surgelati 200g
Petto di pollo 1 bello grande
Zucchine 2 medie
Carote 2 medie
Peperone giallo 1
Spezie a piacere (io ho usato curry, mix algerino 14 spezie, paprika semipiccante e il mix di arachidi e cocco)
Sale, olio e pepe q.b.



PROCEDIMENTO
Sbollentare in acqua bollente e leggermente salata i gamberetti fino a che salgono in superficie, metterli da parte mantenendo l'acqua di cottura.

Cut the chicken breast tocchettini, cleaning it from the fat.

Cut carrots into sticks or cubes as you like, and pass a few minutes to steam. If you have one bamboo better yet, I have to buy it, but I have not found yet.

Same thing you do for zucchini and peppers, you can do together as more or less have the same cooking time.

Then continue with basmati rice, che cuocerete per circa 10 minuti nell'acqua dove avete sbollentato i gamberetti (se non è abbastanza ovviamente rabboccate con acqua normale, ricordandovi di salare di conseguenza, non come ho fatto io!!),

A questo punto iniziamo con il wok: scaldate qualche cucchiaio di olio (io ho usato il mio aromatizzato al prezzemolo ) e poi aggiungeteci per prima le carote.

Dopo circa 5 minuti potete aggiungere peperoni e zucchine e fare la prima salatura.

When the vegetables begin to brown add the chicken, make a second start salting and spicing, but not exaggerated.

After about 5 / 10 minutes, add the drained rice and shrimp, then taste with salt and spices to taste. I love curries so I made a beautiful five teaspoons full, along with other spices to the mix instead of peanuts and coconut was added later by those who wanted to try it.

When you add the rice, you should add some 'soy sauce that I had not, so I gave another good topping up, but you can safely add cold.
Mix all ingredients for spice and season, then brought to the table directly in the wok, making the scene;)

ENJOY!