1 cook basmati rice with twice as much water in white, for 12-15 min. Let cool.
2 sauté the bimi and the red peppers in strips.
3 rinse the chickpeas.
4 make a vinaigrette with lemon (along with a little of its zest), oil, soy, and spices .
5. assemble the bowl. Base of rice and other ingredients to taste covering the rice.
6 dress with the prepared vinaigrette and decorate with raisins
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