Скачать или смотреть ⏯️ Recipe Potato and Veggie Frittata with Rice Berry🥙📕 Recipe in the Description

Recipe for 2 People

Rice Berry:
Riceberry is a cross-breed of two jasmine rice types, resulting in a nutty and soft whole grain rice with a deep purple color from antioxidants. It cooks similarly to jasmine rice.

How to make:
1 cup Riceberry rice
1.5 cups water
Instructions
Rinse the Riceberry rice once.
Combine the rice and water in a heavy-bottomed pot.
Bring to a boil, then reduce the heat to the lowest possible setting.
Cover and cook for 25 minutes.
Remove the pot from the heat and let it rest, still covered, for 10 minutes to finish steaming.
Fluff the rice with a fork and serve.

Potato Layer:
4 medium Gold potatoes
1 small onion, grated
2 large eggs
1 tsp salt
1/2 tsp turmeric
1/4 tsp black pepper
1–2 tbsp all-purpose flour or breadcrumbs (for binding)
A few green onions
4 tablespoon of Avocado or olive oil for frying.

1. Cook the potatoes
Boil the potatoes: Place the potatoes (with skins on) in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 25–40 minutes.
Let cool: Drain the water and let the potatoes cool completely. Boiling with the skin on helps prevent the patties from falling apart when frying.
2. Prepare the mixture
Peel the cooled potatoes and grate them into a large mixing bowl. Grate the small onion and use a paper towel or cheesecloth to squeeze out and discard the excess liquid. Add the grated onion to the potatoes and mix well.
Combine ingredients: In the bowl with the potatoes, green onions,and onion, add the eggs, salt, pepper, & turmeric. Mix well until evenly combined.
3. Add 4 tablespoons spoon of oil in the pat and heat it up. Spread the potato mixture evenly (half full). Lower the heat, cover the pan and let it fry for 10 minutes.
Add the Veggie mix on top and cover the heat and let it all cook for another 15 minutes.
Keep roasting the pan on the fire.
Flip the mixture in a large plate, slide the veggie side into the pan, let it fry for another 15 minutes on low heat. Keep rotating every few minutes.

Veggie Mixture:
4 large eggs
1 cup fresh parsley leaves - including tender stems
1 cup fresh cilantro / coriander - including tender stems
1 cup fresh dill
1 cup fresh arugula
1 cup of chopped green onions (approx 4)
⅓ cup pecans
¼ cup barberries or cranberries
1 tablespoon all purpose flour
½ teaspoon turmeric powder
Salt and black pepper

Enjoy