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Broccoli and tomato rice

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Ingredients for 4 servings:

  • 1 large broccoli
  • 1 liter tomato juice
  • 150 g rice pudding
  • 2 tbsp oregano
  • pepper
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick, vegan, delicious

Add the rice pudding to the salted tomato juice and simmer until the desired consistency is reached, stirring frequently. To prevent burning, use a nonstick pan if you have one. Meanwhile, wash the broccoli, cut it into small florets, and sauté in a little salted water until tender. Season the tomato rice with oregano and pepper, add the broccoli florets, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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