60 g Unpolished rice
40 g Broccoli
40 g Green beans
30 g Corn (grain or cobs)
30 g Carrot
1 tsp Olive oil
200 ml Broth(boiling water)
50 g Boiled beans
1 tbsp Pea flour
½ tsp Ground ginger
15 g Green onion
½ Egg(optional)
Clove of garlic
Sea salt taste
Peppertaste
Risotto:
1
Add olive oil to a hot pan and fry rice for a couple of minutes, then begin to add a little broth and simmer under a closed lid. As soon as the rice absorbs the entire broth, add the next portion. If necessary, water can be added at the end. In general, this method of preparing unpolished rice takes 30 - 40 Minutes;
2
We cut the vegetables into cubes and 15 Minutes after the rice is thrown, add to the pan and simmer already with rice and broth until the rice is ready. Salt and pepper to taste;
Cutlets:
3
Beans, along with onions, garlic and ginger in a blender, bring to uniformity;
4
Add the spices, flour and egg to the minced meat. Mix everything and fry in a dry pan until crust
CategoryMain Cource, PorridgeCuisineItalianCooking MethodBoiling, SimmeringDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
60 g Unpolished rice
40 g Broccoli
40 g Green beans
30 g Corn (grain or cobs)
30 g Carrot
1 tsp Olive oil
200 ml Broth(boiling water)
50 g Boiled beans
1 tbsp Pea flour
½ tsp Ground ginger
15 g Green onion
½ Egg(optional)
Clove of garlic
Sea salt taste
Peppertaste