Freelance chef's room Time required : 25minutes
Couscous risotto|Otel de Mikuni's recipe transcription
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Ingredients
- Couscous : 80g
- 枝豆 : 100g
- ベーコン : 40g
- (A)トマトジュース : 200cc
- (A)水 : 50cc
- (A)塩 : 4g
- パルメザンチーズ(加熱用) : 大さじ1
- パルメザンチーズ(トッピング用) : 大さじ1
- イタリアンパセリ : 適量
Time required
15minutes
Procedure
-
1)
heat up
01:37
Heat the frying pan.
Add bacon and fry over medium heat.
Add couscous and fry.
Add edamame and fry.
Add (A), turn the heat to medium-high, and bring to a boil.
Add Parmesan cheese (for heating) and mix.
Cover and steam for 5 minutes. -
2)
Serve
04:08
Place 1 on a plate.
Sprinkle with Parmesan cheese (for topping).
Slice Italian parsley with kitchen scissors and scatter to complete.
Point
・The amount is for two people.
Use salt-free tomato juice.
You can use regular parsley instead of Italian parsley.
・Italian parsley is optional.
・In step 1, you can add a small amount of olive oil when frying the bacon.
・When it cools, you can add mini tomatoes and herbs, squeeze lemon and arrange it into a salad with lots of ingredients.
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