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GINAGINA
Super fast rice pan with broad beans
Creamy rice dish with broad beans, mushrooms and spring onions
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Ingredients
Directions
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Heat the oil in a pan with a thick bottom. Add the stir-fry mix and tarragon and cook over a high heat for 1 min.
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Add the rice and stock, put the lid on the pan and cook for 12 minutes. Stir frequently. Add the broad beans after 8 minutes.
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Meanwhile, grate the yellow skin of the lemon. Remove the pan from the heat. Stir in the lemon zest and the dairy spread through the rice.
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Season with (freshly ground) pepper and possibly salt. Cut the spring onions into thin rings and sprinkle over the rice. Serve immediately.
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Nutrition
470Calories
Sodium33% DV790mg
Fat31% DV20g
Protein26% DV13g
Carbs19% DV56g
Fiber28% DV7g
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