Cheesy portobello with creamy bean stew
with zhoug and rice- Melk (inclusief lactose)
Ingredients
75 g
White long grain rice
½ piece
Garlic
½ piece
Red onion
50 g
Bell pepper strips
½ pack
Mixed beans
100 g
Passata
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
2 piece
Portobello mushroom
½ sachet(s)
Peruvian-style spice mix
25 g
Zhoug
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
25 milliliters
Low sodium vegetable stock
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
