Rice porridge with vegetable broth, broccoli and spicy herbs
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories376.3kcal
Proteins11.9grams
Fats13.8grams
Carbohydrates55.3grams
Broccoli
500
g
Carrot
2
pc
Onion
1
head
Vegetable oil
2
tbsp
Rice
200
g
Vegetable broth
500
ml
Celery leaves
50
g
Rosemary
2
sprig
Oregano (wild marjoram)
2
bunch
Cheese
50
g
Ground black pepper
to taste
Salt
to taste
1
Wash the broccoli and divide it into florets.
- Broccoli: 500 g
2
Peel, wash, and slice the carrot into thin rounds.
- Carrot: 2 pieces
3
Wash the rice.
- Rice: 200 g
4
Heat vegetable oil in a pot and fry the chopped onion until transparent.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
5
Pour rice into the pot and sauté for 3 minutes while stirring constantly.
- Rice: 200 g
6
Pour in the broth and cook for 20 minutes.
- Vegetable broth: 500 ml
7
Then add broccoli, season with salt and pepper, and cook on low heat until ready.
- Broccoli: 500 g
- Ground black pepper: to taste
- Salt: to taste
8
Wash and chop the celery greens and herbs.
- Celery leaves: 50 g
- Rosemary: 2 sprigs
- Oregano (wild marjoram): 2 bunchs
9
Serve the cooked porridge into plates.
10
Sprinkle with spicy herbs and grated cheese.
- Cheese: 50 g
