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Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
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Wild rice with lentils: the recipe for a tasty and light single dish
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Wild rice with lentils is a tasty and nutritious single dish, also perfect for those who follow a vegetarian or vegan diet. The wild red rice, a valuable whole-grain variety with a unique texture, is boiled, then sautéed with a base of shallots, oil and rosemary, then mixed with Castelluccio lentils, Umbrian excellence with the IGP brand. A preparation with an irresistible scent, thanks to the final splash of lemon juice, and also complete from a nutritional point of view. Find out how to make it by following our recipe step by step and enjoy it hot or at room temperature during a spring lunch or dinner.
Ready in: 40 MINUTES FOR 2 PEOPLE Calories in wild rice with lentils recipe: 639 kcal
Nutrition Facts
Calories 639 % Daily Value* Total Fat 4.1g 5%, Saturated Fat 0g 0%, Cholesterol 0mg 0%, Sodium 55mg 2%, Total Carbohydrate 125.8g 46%, Dietary, Fiber 13.2g 47%, Total Sugars 3g, Protein 21.4g, Vitamin D 0mcg 0%, Calcium 24mg 2%, Iron 0mg 2%, Potassium 228mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
INGREDIENTS
RED WILD RICE 120 gr LENTILS OF CASTELLUCCIO 50 gr CARROT 1 • 21 kcal Shallot 2 SPICY CHILLI 1 piece FRESH ROSEMARY 1 sprig • 29 kcal LAUREL 1 leaf LEMON JUICE as required • 29 kcal EXTRA VIRGIN OLIVE OIL as required • 29 kcal SALT as required • 0 kcal The calories refer to 100 grams of the product
How to prepare wild rice with lentils
Combine the lentils in a saucepan and add the carrot, peeled and cut in half, 1 peeled shallot and the bay leaf; cover with about 100 ml of cold water (1), put on the stove and cook for about 30 minutes, until tender.
Rinse the rice thoroughly and then collect it in a pot; pour about 350 ml of water (2), cover with the lid and cook until tender and the cooking juices well absorbed.
Meanwhile, in a pan, brown the remaining peeled shallot with a drizzle of oil and a few sprigs of rosemary (3).
Shell the cooked rice with a fork, pour it into the pan with the bottom (4) and let it flavor for a few moments.
Add the lentils, well drained (5), add salt and cook for a few minutes over low heat.
Transfer the rice with the lentils to individual plates and complete with the chopped chilli and a drizzle of raw oil. Sprinkle with lemon juice and serve wild rice with lentils (6).
Advice
For our recipe we have chosen wild (or wild) red rice, originally from the Camargue area, in France; if you prefer, you can also use the black one (Zizania Aquatica): it is a grass that grows spontaneously in the swampy areas of North America and is characterized by an intense, aromatic and “chestnut” flavour.
Sprinkle the rice with a generous splash of lemon or lime juice: it will give the preparation an extra edge. If you like, you can also add chopped fresh coriander and a few cubes of ripe avocado.
Instead of the small and very tasty Castelluccio lentils, you can also use the red peeled ones, which will cook in a few minutes. For greater convenience, you can also use legumes already boiled and stored in glass jars.
If you love salads with colourful and fragrant rice, here are all the varieties to try in the kitchen; if, on the other hand, your passion is lentils, here are the best recipes featuring this legume.
storage
Wild rice with lentils can be kept in the refrigerator, in a special airtight container, for 2 days.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
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