Читать книгу Vegetable Kitchen - Bernhard Long - Страница 8

Serves 4 meals

600 millilitres of vegetable broth

1 clove of garlic

200 grams Whole Grain Rice

1 Kohlrabi (so to the. 300 grams)

5 carrots (as the. 100 grams)

500 grams of broccoli

2 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

100 grams of grated Gouda

1 bunch of chives

200 grams of yogurt (1.5% fat)

Paprika (rose sharply)

The preparation sequence

In a saucepan, bring 400 millilitres vegetable broth to a boil. Peel garlic and squeeze through a garlic press right now. Add rice and covered over low heat cook 25 minutes.

Wash Meanwhile kohlrabi and carrots with water and peel. Kohlrabi eighths. Carrots and kohlrabi eighth in approximately 5 mm thick slices shred.

Wash broccoli with water, brush and divide into florets. The stems, peel and in the so. 5 mm thick slices shred.

Boil miscellaneous vegetable stock in a second saucepan. In cooking carrots and turnips for 2 minutes then florets of broccoli and add slices and cook for 4-5 minutes more.

Drain and drain the vegetables in a colander, taking care to collect the broth in a bowl.

(So to. 1.5 liters) Put the cooked rice in a shallow baking dish and smooth it out with a spoon. The vegetables distribute it evenly.

Beat the eggs to the collected broth and whisk with a fork. Add salt and pepper, and desired grind nutmeg.

Pour the liquid over the vegetables in the baking dish; sprinkle with grated Gouda and in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake about 35 minutes longer than

Rinse meanwhile the chives, shake dry and chop into small rings. Season the yogurt with chopped chives, salt and paprika and serve with the vegetables rice pudding