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Provençal rice dish
Vegetarian rice dish with eggplant, nuts, brie, cherry tomatoes, spring onions and Provençal herbs.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Let stand for 5 minutes with the lid on the pan. Cut the aubergine into cubes. Heat the oil in a stirring stir-fry the eggplant 5 minutes. Add the herbs and the nuts.
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Scoop the rice through and scoop well. Season with pepper and salt. Cut the brie into cubes and halve the to. Spoon the brie and to the rice mixture and heat the whole 2-3 minutes until the brie begins to melt.
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Cut the spring onions into rings. Divide the rice dish over the plates and sprinkle with spring onions.
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Nutrition
600Calories
Sodium30% DV715mg
Fat42% DV27g
Protein46% DV23g
Carbs22% DV66g
Fiber4% DV1g
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