Service: 5 WAYS to DRESS SALADS, CEREAL

53056 service: 5 HIGH SPEED MODES of DRESS SALADS and healthy tasty CEREAL can be prepared a few hours in advance and stored in the refrigerator (ingredients for 4 people). COOKING CORN boil them al dente DEU in salted water. Choose those Colo URS (without the outer coating), which do not need soaking. If you find them, use quick cooking ones, to save time. Drain, keep topping up with immediately in cold water. Drain them and allargateli on a kitchen towel. Season soon. For cooking times, always check those listed on the package. In principle, keep in mind that: the parboiled quick cooking (ideal for salads) bake in 12 minutes; quick cooking the corn cooks in 10 minutes; the Pearl barley in about 25 minutes. the chaff (wild rice) in about 40 minutes (, age time in pressure cooker), spelt in about 30 minutes (half time in pressure cooker) with RICE in a large bowl Mix 200 g of mayonnaise, 2 tablespoons chopped parsley, 2/3 tablespoons yogurt, a pinch of salt and the juice of half a lemon. Stir well and add 300 g of boiled and cooled rice. Cut into cubes 100 g ham, 50 g Turkey roast ready and 50 g Emmental cheese. Add them to the rice. Washed and drained 100 g of canned peas, dry thoroughly with a paper towel, add them into the Bowl; escolete, let cool in refrigerator and serve with tufts of parsley. VEGETARIAN Scraped and Barley check 2 carrots, 2 small courgettes tick and keep clean a spring onion 2 celery sticks and green. Wash all vegetables and ripe but firm tomatoes 2. Drain, rinse and dry 200 g canned corn. Cut the tomatoes into quarters, slightly spremeeteli and reduce it to a cm dice, without Peel. Very thin sliced carrots, Zucchini, green onions and celery. Put 300 g boiled and cooled barley in a bowl. Season with a glass of extra virgin olive oil, salt, pepper, vegetables and maize. Add 4-5 keep chopped celery leaves and let cool. Served with clumps of celery. RUSTICA with SPELT Skinned and chopped 100 g salami type cacciatorino into thin slices. Drain, rinse and dry 200 g canned beans. 3 eggs, hard boil Peel under cold water jet and cut into slices. Peel, wash and cut into rings 2 small red onions of Tropea. Reduce to 50 g pecorino flakes medium-aged cheeses. Diluted in a little bowl with mustard, pepper and extra virgin olive oil and pour 300 g spelt boiled and cooled. Add 60 g of Arugula and scissor kick all the other ingredients. Stir carefully. SPICY with Clean WHEAT and dried hot chilies and 3 chop in food processor with 2 cloves of garlic. Mix the mince in a bowl with a glass of extra virgin olive oil. In a bowl pour 300 g of wheat boiled and cooled. Season with chilli oil. Add 300 g of sardines in oil, filleted and cut into large pieces. Add strips of basil leaves, 80 g green olives stuffed with sliced peppers and 40 g of pickled caper berries well drained. Mixed with 2 tablespoons and place the salad in the refrigerator. Served with chilli, garlic and basil. REFINED with the CHAFF in small diamonds Cut 100 g sliced smoked salmon. Coarsely chop the leaves from 3 sprigs of dill. Pour into a small bowl 40 g of salmon ROE, flavour them with the juice of half a lemon, pepper and a glass of corn oil. Pour into a bowl, 200 g of chaff and 100 g of long grain rice (Patna), both boiled and cooled. Toss with the oil, dill and salmon pieces. Add 200 g shrimp tails in brine, drained by the liquid. Stir, let cool in refrigerator and complete with sprigs of dill.