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Ham-carrot stew with parsley table
Stew with ham, carrot, basmati rice and parsley.
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Ingredients
Directions
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Cut the onions into half rings. Peel the carrots, halve in length and then cut each piece into 4 equal parts.
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Cut the ham pen into strips of 1½ cm and sprinkle with salt and pepper.
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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.
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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.
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Meanwhile, cook the rice according to the instructions on the package.
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Meanwhile, cut the parsley fine. Grate the yellow skin of half the lemon, halve the lemon and cut into pieces.
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Drain the rice and mix with the parsley and lemon zest. Divide the rice and roast over plates. Serve the lemon wedges.
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Nutrition
195Calories
Sodium3% DV80mg
Fat22% DV14g
Protein12% DV6g
Carbs3% DV10g
Fiber8% DV2g
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