EatSmarter exclusive recipe

Green Vegetables and Ricewith Escarole

Green Vegetables and Rice - Green Vegetables and Rice - Loose interpretation of risi pisi with celery, cucumber and lettuce strips
Green Vegetables and Rice - Loose interpretation of risi pisi with celery, cucumber and lettuce strips

(0)

Calories:93 kcal
Difficulty:easy
Preparation:25 min
Ready in:25 min
Low-sugar
Low-fat
Vegetarian
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories93 kcal(5%)
Protein3 g(6%)
Fat1 g(1%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

1Garlic clove
125 millilitersVegetable broth
35 gramsBrown rice
3 stalksCelery (about 200 grams)
1small Cucumber (about 300 grams)
70 gramsEscarole
Salt
Pepper
½ teaspoonspink Peppercorns
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Pot, 1 Measuring cups, 1 Salad spinner, 1 Wooden spoon, 1 Mortar, 1 Teaspoon

Directions

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1 Peel garlic and chop finely. Bring the broth and rice to a boil in a pot, then cover and cook over low heat for 15-20 minutes.
2 Meanwhile, rinse celery, drain, remove any strings and cut stalks into thin slices.
3 Peel cucumber, halve lengthwise, remove seeds and cut flesh into 1 cm (approximately 1/2-inch) cubes.
4 Rinse escarole, spin dry and cut into short, thin strips.
5 Stir the celery slices and diced cucumber into the rice. Continue cooking over low heat, covered, until softened, about 5 minutes.
6 Add the escarole to the rice and cook just until wilted. Season with salt and pepper.
7 Crush the peppercorns in a mortar or with the side of a large knife. Sprinkle over the rice and serve immediately.
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