The search for regional traditions leads to the development of this recipe that includes the main legumes of Mediterranean cuisine, integrating it with fiber- and protein-rich brown rice. Pairings: A variation in preparation can be: prepare a light sauté and let the mixture absorb the flavors for a few minutes before adding hot water, then proceed with cooking. Serve very hot with extra virgin olive oil, fresh chili, and some chopped mint leaves. Ingredients: Whole grain Carnaroli Classic rice (50%), (peas, chickpeas, cannellini beans, red adzuki beans, carrot*, tomato* (in variable proportion)(50%)). *Ingredient (dried/freeze-dried). PRODUCED IN A FACILITY THAT USES: CELERY, SESAME SEEDS, MUSTARD, SOY. Nutritional declaration per 100 g: Energy: 351 kcal / 1480 kJ Fats: 2.6 g - of which saturated fatty acids: 0.2 g Carbohydrates: 64.0 g - of which sugars: 4.2 g Fiber: 10.7 g Proteins: 13.1 g Salt: 0.1 g Preparation: • In a pot: soak the desired amount of mixture for at least 8 hours, rinse and pour it into a large pot; add 700 ml of water for 100 g of product, bring to a boil and cook for 45/50 minutes on low heat, add hot water if needed, salt to taste. • In a pressure cooker: cooking time and water are halved. Cooking time and servings: 45-50 minutes; serves 6 people. Storage: store in a cool, dry place, the expiration date is indicated on the package.