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Rice and vegetable stir-fry

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Ingredients for 4 servings:

  • 750 g vegetables e.g. kohlrabi, savoy cabbage, eggplant(s), peppers, leeks, broccoli
  • 200 g onion(s)
  • 200 g tomatoes
  • 180 g whole grain rice
  • n. B. water
  • 5 g rapeseed oil
  • Vegetable broth, please note the fat content of ready-made broth
  • Parsley
  • chives

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

this dish has only 145 Kcal

Cook the whole-grain rice in a pot with three times the amount of water for about 35 minutes, draining any remaining water. Meanwhile, wash and trim the vegetables and cut them into bite-sized pieces. Peel and dice the onions and sauté them in a pan greased with oil. Add the vegetables and sauté. Pour in about 250 ml of water and cook for about 15 minutes. Season the vegetables with vegetable stock to taste. Dice the tomatoes and stir them into the vegetables. Stir in the rice and sprinkle with chopped herbs.

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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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