Quick Savoy Carrot Pan with Rice
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g rice
- 0.5 ½ head savoy cabbage
- 2 carrot (s)
- 125 ml broth or white wine
- 100 ml cream
- 0.5 ½ lemon (s), organic
- cumin
- salt
- 1 tablespoon olive oil
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Remove the outermost leaves of the savoy cabbage. Wash the head of cabbage, cut in half, cut one half of the leaves into strips and the stalk into pieces. Brush the carrots under running water, remove the ends, cut the carrots into thin slices.
- Wash rice thoroughly in a colander. Bring to the boil with plenty of water and a little salt on medium heat, then simmer on medium heat for 15 minutes and drain.
- In the meantime, heat a dash of olive oil in a pan on medium heat, add the carrot slices and savoy cabbage and fry briefly while stirring. Season with cumin and deglaze with a dash of white wine or broth. Bring to the boil and add the cream. Let the cream reduce a little, stir from time to time.
- Wash the lemon with hot water, dry it and rub some lemon zest over the vegetables. If you want, you can also add a dash of lemon juice (especially if you cook with broth instead of wine). Salt. Make sure that the vegetables do not cook longer than 10 minutes in total, otherwise they will be too soft. Add rice to the pan and stir in. Finished.
- Tips: A little freshly grated parmesan rounds off the taste nicely.
- Those who prefer to eat vegan can leave out the cheese and replace the cream with coconut milk or soy cream.
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