The Byodo Rice Crisps with Pea and Salt with their slightly sweet flavour are an instant hit with every gourmet! The crispy triangles are sprayed with nutritious corn oil and seasoned with just a pinch of salt.
The Rice Crisps with Pea and Salt are perfect with home-made guacamole or the fine and creamy Byodo Garlic Sauce. Of course, they’re also great on their own and a hit with young and old alike.
Contents: 90 g
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Ingredients & Info on production
*organically grown*DE-ÖKO-013 / Italienische LandwirtschaftFine Italian organic rice and peas are puffed without frying and then simply sprayed with nutritious corn oil and seasoned with a little salt.
Recipes
Half a ripe avocado
2 tbsp Byodo High Quality Mayonnaise
1 tbsp sour cream
3 tbsp lemon juice
10 stalks of coriander
3 stalks of parsley
1 pinch of Espelette
pepper or chilli powder
Byodo Premium Sea Salt, fine
pepper
Halve the avocado and scoop out the flesh using a spoon. Add it to a bowl and mash with a fork, combining it with the Byodo High Quality Mayonnaise, the lemon juice and the sour cream to produce a cream. Strip the coriander and parsley leaves from the stalks and chop coarsely. Stir into the avocado cream. Season well with salt and pepper and add Espelette pepper or chilli powder to taste.
Allergic-Info
Nutritional Values
| Energy | 1834 kJ / 437 kcal |
| Fat | 12 g |
| Saturated fatty acids | 1,8 g |
| Carbohydrate | 69 g |
| Sugar | 0,7 g |
| Protein | 11 g |
| Salt | 1,0 g |
*organically grown*DE-ÖKO-013 / Italienische LandwirtschaftFine Italian organic rice and peas are puffed without frying and then simply sprayed with nutritious corn oil and seasoned with a little salt.
Half a ripe avocado
2 tbsp Byodo High Quality Mayonnaise
1 tbsp sour cream
3 tbsp lemon juice
10 stalks of coriander
3 stalks of parsley
1 pinch of Espelette
pepper or chilli powder
Byodo Premium Sea Salt, fine
pepper
Halve the avocado and scoop out the flesh using a spoon. Add it to a bowl and mash with a fork, combining it with the Byodo High Quality Mayonnaise, the lemon juice and the sour cream to produce a cream. Strip the coriander and parsley leaves from the stalks and chop coarsely. Stir into the avocado cream. Season well with salt and pepper and add Espelette pepper or chilli powder to taste.
| Energy | 1834 kJ / 437 kcal |
| Fat | 12 g |
| Saturated fatty acids | 1,8 g |
| Carbohydrate | 69 g |
| Sugar | 0,7 g |
| Protein | 11 g |
| Salt | 1,0 g |
