Basmati

chicken breast (about 300 g) • extra virgin olive oil • water • rosemary • Black pepper, to taste • small onion • carrot (about 30 g) • medium bell pepper • non-dairy cream (about 100 ml) • curry powder • basmati rice (about 160 g) • Salt, to taste

basmati rice (about 80 grams) • black (Venere) rice (about 80 grams) • medium zucchini • asparagus spears • medium yellow bell pepper • peas (about 60 grams) • To taste, hot paprika • unwaxed lime • garlic cloves • To taste, thyme • To taste, salt • To taste, extra virgin olive oil

round bell peppers • basmati rice (about 100 grams) • tomato puree (about 100 ml) • grated pecorino cheese (about 50 grams) • capers • slices of smoked mozzarella (or other cheese) • Olive oil, salt • white wine

basmati rice (I used basmati, but you can use any rice you prefer) • dried cranberries • asparagus spears, whole stalks • extra virgin olive oil • small shallot • salt • vegetable broth (1 liter) • butter • little Parmesan cheese

basmati rice (140 grams) • cherry tomatoes • small carrots • fresh ginger • shallot • Olive oil, • vegetable broth (500 ml) • turmeric • cutting board with knife • skillet • pot for broth • electric blender •

medium red and yellow bell peppers • Extra virgin olive oil, • red onions • garlic • Basmati rice (about 250 grams) • tomato sauce (about 250 grams) • white wine • Salt and oregano • water • ball mozzarella or your favorite cheese

Basmati rice (about 300 grams) • small onion • olive oil • vegetable broth (1 liter) • cooked shrimp (about 125 grams) • cooked peas (about 160 grams) • milk (about 150 ml) • Salt, to taste • Black pepper, to taste • Chopped fresh parsley, to taste (optional) • electric blender • large skillet •

basmati rice (about 350 grams) • frozen jumbo shrimp (about 1 kg) • fresh parsley • red onion (such as Tropea) • celery stalk • butter (about 1 knob) • carrot • garlic clove • cognac (about 1.5 oz or 45 ml) • Extra virgin olive oil, • Soy sauce, • Poppy seeds, •

basmati rice (about 320 grams) • fish stock (about 1.5 liters) • shrimp (about 1 kg) • onion • cognac (about 1/2 glass) • To taste, ground spices: cardamom, curry, cinnamon, paprika, black pepper • butter (about 50 grams) • Extra virgin olive oil, • Salt,

basmati rice (about 180 grams) • cooked asparagus (about 200 grams) • nonfat Greek yogurt (about 100 grams) • carrot • dry white wine (about 60 ml) • To taste, chopped onion for sautéing • olive oil • To taste, fresh parsley • To taste, fine salt • skillet with lid • cutting board with knife • blender •

shrimp • jasmine or basmati rice • canned coconut milk • bell pepper • onion • Olive oil, salt, and pepper • Thai curry (or Indian curry if unavailable) • chili pepper • ginger • turmeric • paprika • a lime •