7 CEREALS WITH FRESH ASPARAGUS

Yield: 3 to 4 servings
Oven time: 1 h
Total time: 1 h
Cup capacity: 250 ml

INGREDIENTS:

RICE
2 tablespoons of olive oil
1 small onion, chopped
3 and ½ cups (tea) of Rice 7 Whole Grains CAMIL
3 and ½ cups (tea) of boiling water
Salt to taste

ASPARAGUS REFRIGERATED
1 tablespoon of olive oil
7 large units of cooked whole fresh asparagus
Salt to taste

PREPARATION MODE:

RICE
In a medium saucepan, heat the oil and lightly brown the onion.
Add the CAMIL Natural Whole Grain 7 Rice to boiling water and season with salt to taste. Cover the pan until the water returns to boil.
Cook over low heat, covered pan, for about 35 minutes or until the water is dry.

ASPARAGUS REFRIGERATED
Heat the oil and quickly sauté the asparagus cut in pieces of about 3 cm (cut each asparagus into 3 to 4 pieces).
Season with salt to taste.

FINISHING
When the 7 CAMIL Natural Whole Grains are ready, add the asparagus and mix.
Serve immediately.

TIPS
Asparagus cooking: Peel the thicker "skin" from the bottom half the stalk (with a vegetable peeler). Tie the asparagus, forming a
packet, and cook them upright, that is, the thickest part should be submerged in boiling water with the tenderest tips out (they cook only in the
steam).
Add to the 7 CAMIL Integral Cereals Natural salmon sealed in olive oil and
cut into splinters.

HARMONIZATION: Passion fruit juice with banana: Beat lightly 750 ml of water with pulp of a passion fruit. Strain. Add the strained juice with a
silver banana, ice and sugar to taste, hitting the blender again.

KIDS: Reserve a whole asparagus after it is cooked. Quickly fry two quail eggs, placing them side by side, on the rice previously
plated in a large circle shape. Cut the cooked asparagus in three parts, placing one over each of the eggs and another in the center, a little
below the eggs, thus simulating a face with two big eyes. Child likes fun even when it's time to eat.

HOW TO SERVE: On a large plate (cake plate format). Cook 2 eggs, remove the yolks and pass them through a sieve, making a bed of
yellow and thin flakes.The rice should be placed in the center of the dish, so showing part of that bed of gems.