Scopriamo il Dragoncello in cucina col riso integrale e i germogli di miglio

Posted by in recipes, Uncategorized on 28 December 2016 Comments off

dragoncello The Tarragon is a spice derived from the plant Artemisia dracunculus. From digestive and depurative.

the flavor of tarragon is pungent and aromatic, halfway between the salt and pepper, why we make a great natural flavor enhancer, useful for those who can not take salt for health reasons. manganese rich, Also Promotes detoxification stimulating diuresis

On why this plant was called tarragon there are different versions: the shape of the roots (that resemble a tangle of snakes) could justify the name, but it is also credited the hypothesis that behind this choice there is the ancient fame that has this plant to heal the bites of snakes

Let's find out in the kitchen with this recipe!

brown rice with millet sprouts and tarragon



  • 250 grams of brown rice
  • 750 cc of water
  • 1 carrot
  • 1 onion
  • 1/2 celery
  • extra virgin olive oil
  • 4 tablespoons BIOFARINA MILE OF BUDS
  • 1 tablespoon chopped tarragon
  • Parsley for garnish plates



Rinse the rice, in the meantime you have done in your saute pan vegetables with a little oil and, se vi va, a pinch of salt. Add the rice and let it bounce a few minutes. Add water (750 cc)

Close the pot and cook for 20 minutes, lowering the flame, from whistling.

Do vent the pot, open it and add 4 tablespoons BIOFARINA BUDS OF MILE and a tablespoon chopped tarragon.

Guarnendolo served with a few leaves of parsley and a dash of extra virgin olive oil