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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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45 minMain dishbasmati rice, lime, coriander, zucchini, eggplant, vine tomatoes, olive oil, chorizo, multigrain tortillas, creme fraiche, Danish, salsa,tortillas with summer vegetables and sausages -
20 minMain dishmienestje, onion, traditional olive oil, half-to-half-chopped, leeks, Chestnut mushroom, mix for bami special, tap water, sweet pickle,noodles with minced meat -
15 minMain dishfresh white asparagus, shallot, baby potatoes, sauce for asparagus, unsalted butter, fresh parsley, watercress, fried leg ham,asparagus with ham and potatoes -
15 minMain dishunbroken pork schnitzel, half-to-half minced, Spice meatballs, spring / forest onion, egg, pistachios, dry white wine, butter,schnitzel filled with minced meat and pistachio nuts
Nutrition
460Calories
Sodium0% DV1.4g
Fat12% DV8g
Protein30% DV15g
Carbs26% DV78g
Fiber44% DV11g
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