Ham-carrot stew with parsley table

Name: ham-carrot stew with parsley table
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 onion; 600 g carrots; 500 g ham; 2 el traditional olive oil; 250 ml water; 38 g stew mix bag; 300 g basmati rice; 30 g fresh parsley; 1 lemon cleaned up

Stew with ham, carrot, basmati rice and parsley.

Ingredients

Directions

Cut the onions into half rings. Peel the carrots, halve in length and then cut each piece into 4 equal parts.
Cut the ham pen into strips of 1½ cm and sprinkle with salt and pepper.
Heat the oil in a frying pan and fry the onion for 1 min. Add the meat and cook over a high heat for 3 minutes.
Add the water, the casserole mix and the carrot. Bring to the boil and simmer for 10 minutes on low heat with the lid on the pan.
Meanwhile, cook the rice according to the instructions on the package.
Meanwhile, cut the parsley fine. Grate the yellow skin of half the lemon, halve the lemon and cut into pieces.
Drain the rice and mix with the parsley and lemon zest. Divide the rice and roast over plates. Serve the lemon wedges.