Desk Only - Veggie - 15 mins
with zhoug and rice- Melk (inclusief lactose)
Ingredienten
75 gram
Witte langgraanrijst
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
50 gram
Paprikareepjes
½ pak(ken)
Gemengde bonen
100 gram
Passata
25 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
2 stuk(s)
Portobello
½ zakje(s)
Peruaanse kruidenmix
25 gram
Zhoug
25 gram
Geraspte mozzarella
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
Olijfolie
25 ml
Zoutarme groentebouillon
½ el
Zwarte balsamicoazijn
½ tl
Suiker
naar smaak
Peper en zout
Benodigdheden
Instructies
- Boil plenty of salted water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the portobello facedown for 2 - 3 minutes. Flip, lower the heat to medium and fry for another 4 - 5 minutes. Season with salt and pepper.
- Scatter over the grated cheese, cover with a lid and turn off the heat. Let the cheese melt until serving.
- Meanwhile, prepare the stock (see Tip).
- Crush or mince the garlic and slice the onion.
- Drain the beans.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the bell pepper strips with the onion, garlic and Peruvian-style spice mix for 1 minute.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Stir in the passata, stock, balsamic vinegar, beans and sugar.
- Bring to the boil and allow to reduce gently for 4 - 5 minutes, covered. Season to taste with salt and pepper.
Did you know... this recipe provides more than 400g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.
- Take the pan off the heat, stir in the yoghurt and season to taste with salt and pepper.
- Serve the rice on plates and top with the stew and the portobello.
- Drizzle over zhoug.
