Rice-vegetable Pan with Parsnips, Kohlrabi and Peppers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 parsnip (s)
- 1 kohlrabi
- 1 bell pepper (s), yellow
- 1 tablespoon rapeseed oil
- salt
- 150 g basmati
- 1 tablespoon tomato paste
- 500 ml vegetable stock
- 1 tablespoon lemon juice
- 1 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the vegetables into small cubes.
- Heat the oil in a large pan, add the vegetables and season with salt, fry for 3 minutes. Then stir-fry the rice for 1-2 minutes. Then stir in the tomato paste and deglaze the whole thing with the broth. Cook uncovered for approx. 15 minutes over medium heat. Then stir in the lemon juice and honey, add salt if necessary. Put the lid on and let it rest for 5 minutes.
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