100 g sunflower seeds

3 tbs chickpea flour

1 tbs smoked paprika

EVO oil to taste

salt

For the sauce:

300 g tomato sauce

300 g mix Mushrooms SIPO

2 carrots

1 celery (stalk)

1 onion

50 g pitted black olives

2 tbs capers

2 tbs soy sauce

Parsley

Basil

salt

White pepper

Soak the red rice and sunflower seeds separately for 4 hours. 

Rinse the sunflower seeds and set aside;

in a pan add 1 part of rice and two parts of water with the pinch of salt and cook until completely absorbed water. 

In a blender jug add the sunflower seeds, cooked red rice, EVO, chickpea flour and the smoked paprika, pulse blender until a grainy but sticky mixture is obtained. Now use wet hands to make small morsels and lay on a baking sheet covered with parchment paper, cook in the oven at 180 °C for about 20 minutes, until externally crisp. In the meantime, prepare the sauce:

use a non-stick pan at medium level gas, add a 2 tbs of EVO, chopped carrot, onion and celery and fry for 4-5 minute then add soy sauce, chopped mix mushrooms and tomato sauce, mix thoroughly and season with salt and pepper. 

Leave the sauce to shrink for about 20 minutes on medium-low heat. The last 5 minutes add the rice morsels, capers and shredded olives. Mix and flavours everything for about 10 minutes then serve with the chopped parsley and basil.

Bon Appetit!

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