John Myers
Rice with Diced Pumpkin, with Kohlrabi and Broccoli
The perfect rice with diced pumpkin, with kohlrabi and broccoli recipe with a picture and simple step-by-step instructions.
- 300 g Diced Hokkaido
- 300 ml. Vegetable broth *
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- 1 small Kohlrabi
- 2 small Organic broccoli
- 300 ml Vegetable broth
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- 2 cups Rice
- 4 cups Vegetable broth
- * The vegetable broth I use is either made from a homemade vegetable salt, vegetable stock powder or from a cooked vegetable broth that I have in store in the refrigerator or that I prepare freshly.
- Put the rice in a saucepan with the vegetable stock and cook.
- First put the kohlrabi in a saucepan in the vegetable stock, add the broccoli later and cook both.
- Now put the pumpkin in the broth and cook it.
- Additional spices were not necessary as the vegetable broth has a strong taste.
- Take all the vegetables out of the broth with a slotted spoon and place them on the table in bowls to serve. Also add the rice that has now been cooked.
Note
- Do not pour the broth away, it can be processed further. So I like to make a creamy vegetable soup out of the leftover vegetables and the broth and thus have another full meal. There are no limits to your imagination. You can also freeze this broth without any problems.
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