How can I do?Brush the vegetables with water, then cut into large pieces.
The vegetables in a food processor blade, mix roughly.
Put a base broth in a pan, tarragon, garlic and vegetables, cover and cook to keep ten minutes.
Meanwhile, cook the penne according to package directions.
Off the heat, add the vegetables, rice vinegar, salt and canola oil, mix well, adjust seasoning if necessary.
Pour the penne served hot rice on plate and the vegetables.
- 4 handful of rice penne
- 1 leek
- 1 carrot
- 1 cup rice vinegar
- 1 cup dried coffee with tarragon
- 1 pinch dried garlic
- 1 cup canola oil in the soup
- Bouillon home
- Fine salt
Yield: 2 people
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