{"id":287,"date":"2010-05-10T08:56:20","date_gmt":"2010-05-10T08:56:20","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=287"},"modified":"2011-02-28T12:15:58","modified_gmt":"2011-02-28T12:15:58","slug":"riz-rouge-au-hachi-depinards-frais-et-pignons-grilles","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=287","title":{"rendered":"Riz rouge au hachi d&rsquo;\u00e9pinards frais et pignons grill\u00e9s"},"content":{"rendered":"<p>Ciseler un bel oignon, le faire revenir \u00e0 l&rsquo;huile d&rsquo;olive et, avant coloration ajouter le riz, remuer, couvrir d&rsquo;eau (2 fois la quantit\u00e9 du riz) et saler au sel gris. Cuire le riz 40 min au terme desquelles on \u00e9teindra le feu en laissant le riz encore gonfler une bonne dizaine de minutes.<\/p>\n<p>Dans une po\u00eale, \u00e0 sec, griller les pignons en remuant sans cesse jusqu&rsquo;\u00e0 ce qu&rsquo;ils aient une belle coloration dor\u00e9e. Les r\u00e9server dans un bol.<\/p>\n<p>Laver, \u00e9queuter et ciseler relativement finement quelques \u00e9pinards.<\/p>\n<p>Juste avant de dresser ajouter au riz une g\u00e9n\u00e9reuse tomb\u00e9e d&rsquo;huile d&rsquo;olive, remuer, rectifier l&rsquo;assaisonnement. Ajouter les 3\/4 des \u00e9pinards remuer.<\/p>\n<p>Au moment de dresser pr\u00e9senter le riz \u00e9ventuellement moul\u00e9 dans un cercle ou une tasse, parsemer du reste d&rsquo;\u00e9pinards et des pignons grill\u00e9s,<\/p>\n<div class=\"license\"><a rel=\"license\" href=\"http:\/\/creativecommons.org\/licenses\/by-sa\/3.0\/\"><img decoding=\"async\" alt=\"Creative Commons License\" style=\"border-width:0\" src=\"http:\/\/i.creativecommons.org\/l\/by-sa\/3.0\/88x31.png\" \/><\/a><br \/>This work is licensed under a <a rel=\"license\" href=\"http:\/\/creativecommons.org\/licenses\/by-sa\/3.0\/\">Creative Commons Attribution-ShareAlike 3.0 Unported License<\/a>.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ciseler un bel oignon, le faire revenir \u00e0 l&rsquo;huile d&rsquo;olive et, avant coloration ajouter le riz, remuer, couvrir d&rsquo;eau (2 fois la quantit\u00e9 du riz) et saler au sel gris. Cuire le riz 40 min au terme desquelles on \u00e9teindra le feu en laissant le riz encore gonfler une bonne dizaine de minutes. Dans une [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[77,36,134,135],"tags":[62,79,78],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/287"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=287"}],"version-history":[{"count":5,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/287\/revisions"}],"predecessor-version":[{"id":289,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/287\/revisions\/289"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}