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K.SUTTON
Arroz a la huertana
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Ingredients
Directions
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Heat the oil in a frying pan and stir fry the spring onions, peppers and asparagus for 2 minutes. Add the peas, broad beans and garlic and fry for another 2 minutes. Switch off the heat source and let it rest.
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Meanwhile, bring the stock to the boil and add the rice while stirring. Boil for 10 minutes with stirring. Add all vegetables and cook for about 5 minutes at a low setting, until the rice is al dente.
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Turn off the heat source and stir in the butter and parsley. Leave covered for 1 minute. Sprinkle the arroz a la huertana with the red pepper and the chopped leaves of the spring onions.
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30 minMain dishegg, self-raising flour, fresh parsley, buttermilk, frying oil, sunflower oil, walnut, oak leaf lettuce, oyster mushroom, Chestnut mushroom, olive oil, balsamic vinegar, honey, fresh thyme, dried thyme,mushroom fritters on oak leaf lettuce -
30 minMain dishtagliatelle, pomodori vine tomatoes, Parmesan cheese, dried Italian herbs, olive oil, smoked norwegian salmon, garlic, leeks, pepper and salt,creamy tagliatelle with smoked salmon and grilled tomatoes -
15 minMain dishmedium sized egg, peanut oil, sliced onions, thai red curry herb paste, grated beets, coconut milk, fresh sugarsnaps, 1 minute basmati rice,beet curry with sugarsnaps and rice -
25 minMain dishbaby potatoes, uncut haricot beans, fine winter carrot, unsalted butter, salmon steak tomato garden herbs, Red onion, chives, mint-lemon dressing,grilled salmon with carrot salad and chive bilberries
Nutrition
460Calories
Sodium0% DV1.4g
Fat12% DV8g
Protein30% DV15g
Carbs26% DV78g
Fiber44% DV11g
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