For lunch or dinner – a fusion dish of rice and Bolivian pigeon with delicious toppings

Ingredients: 1 glass of brown or red rice, washed under running water; 1 glass of Bolivian pigeon (kinwa) grits; A bunch of onion leaves, chopped; 150 grams of dried apricots, cut into cubes; 1 orange squeezed juice and grated peel; 100-150 g salted roasted pistachios, coarsely chopped; 3-4 tbsp. tablespoon olive oil; 0.5 lemon juice; …

For lunch or dinner – a fusion dish of rice and Bolivian pigeon with delicious toppings Read More »