For porridge with vegetables:
30 g Brown rice
80 g Green beans
30 g Onion
100 g Zucchini
50 g Fresh or frozen peas
1 tsp Olive oil
Sea salttaste
Paprikataste
For shrimp:
150 g Shrimp
30 ml Cream 15%
3 g Butter
50 g Spinach
10 g Onion
Sea salttaste
Black peppertaste
Nutmegtaste
Lemon juicetaste
Stages of cooking for porridge with vegetables:
1
Cook rice until cooked in salted water.
2
In a non-stick frying pan without oil, stew for 20 Minutes zucchini, beans, onions and peas with all the spices in the beginning, so that the vegetables let the juice go.
3
At the end, add rice to the vegetables for 5 minutes. To languish on a closed lid all together. Add oil to the finished dish.
For shrimp:
4
Defrost shrimp if necessary.
5
Defrost spinach and squeeze out excess fluid. Cut in small pieces. Fry with onions in a hot pan greased with oil. Add cream and shrimp. Salt, pepper, add nutmeg. Stew under the lid for 15 Minutes until the shrimp is ready. At the end, add lemon juice to taste.
CategoryMain CourceCuisineGreek, ItalianCooking MethodBoiling, Frying, SimmeringDietLow Calorie, Low Fat, Vegetarian
Ingredients
For porridge with vegetables:
30 g Brown rice
80 g Green beans
30 g Onion
100 g Zucchini
50 g Fresh or frozen peas
1 tsp Olive oil
Sea salttaste
Paprikataste
For shrimp:
150 g Shrimp
30 ml Cream 15%
3 g Butter
50 g Spinach
10 g Onion
Sea salttaste
Black peppertaste
Nutmegtaste
Lemon juicetaste