Colorful Risi Bisi low in salt

Ingredients for 2 servings:

• 1 tbsp oil
• 1 large onion(s)
• 2 garlic cloves
• 2 tbsp, heaped parsley, chopped
• 1 cup peas
• 1 m.-sized carrot(s)
• 1 cup corn
• 1 cup rice
• possibly cooked chicken
• 2 tbsp hard cheese, grated, e.g. Parmesan
• 1 tbsp, heaped butter
• 2 cup(s) water, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Optionally with chicken, suitable for Baby Led Weaning (BLW)

Peel and finely dice the onion and garlic cloves. Heat oil and butter in a pan and sauté the onion and garlic until translucent. Finely dice the carrot and add it to the pan along with the peas and corn. Sprinkle the vegetables with the parsley and sauté briefly. Stir the rice into the vegetables and pour in hot water. Cover the pan and simmer over medium heat until soft. Optionally, chop the cooked chicken into small pieces and place it on the rice bisi about 5 minutes before the end of the cooking time, gently warming it through. Check the rice and water level regularly. Add water or, optionally, a little chicken broth if necessary. Once the rice is tender, spread the cheese over the rice bisi and stir gently. You can use the chicken and chicken broth from the recipe in my profile “Clear Chicken and Vegetable Soup without Salt.”