Filter
Reset
Sort ByRelevance
K.SUTTON
Arroz a la huertana
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
25 minMain dishsprouts, olive oil, Tuscan, beef finches, onion, yellow bell pepper,Tuscan potato wedges with Brussels sprouts and finches -
30 minMain dishroot, ketjapmarinademanis, honey, sambal oelek, banana, multigrain rice, peanut oil, sunflower oil, chicken breast, pod, corn grain,chicken dish with fried banana -
20 minMain disholive oil, grandmothers meatballs, potato wedges, tomatoes, onions, dried oregano, gravy powder mustard,bistro meatball and tomato salad -
25 minMain dishSpaghetti, onion, celery, mushrooms, traditional olive oil, minced beef, worcestershiresauce, soffritto,short-in-the-kitchen spaghetti bolognese
Nutrition
460Calories
Sodium0% DV1.4g
Fat12% DV8g
Protein30% DV15g
Carbs26% DV78g
Fiber44% DV11g
Loved it