Summary

Ingredients

• 150 g beans, white (can)
• 100 g peas, (frozen or fresh)
• 3 carrot (s), thin slices or narrow sticks
• 1 leek, thin slices
• 1 large zucchini, thin slices or narrow sticks
• 6 tomato (s), peeled and diced
• 1 large onion (s), diced
• 2 cloves garlic, finely diced
• 200 g salmon ham, diced
• 150 g lon rain rice
• 6 teaspoons olive oil
• 1 ⅛ liter vegetable stock
• 12 tablespoon parmesan, grated
• 1 bay leaf
• salt and pepper
• sage
• 1 bunch basil, leaves roughly chopped

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Instructions

1. Heat the oil, sauté the onion until translucent, add the salmon ham and vegetables (with the exception of the tomato cubes), sauté briefly. Add the vegetable stock, pepper, sage and bay leaf. Let everything boil. Stir in rice, cook for another 20-25 minutes over medium heat. Add the tomato cubes about 10 minutes before the end of the cooking time. At the end of the cooking time, season with salt and pepper and stir in the basil.
2. Before serving, sprinkle 2 tablespoons of parmesan on each serving.