Broccoli Rice Pan

Ingredients

• 1 small Shallot
• 2 tsp olive oil (6 ml)
• 60 g parboiled rice (or paella rice)
• 2 tbsp apple juice (30 ml)
• 200 ml vegetable broth
• 1 pinch turmeric powder
• Salt
• Pepper
• 0.5 red bell pepper
• 50 g broccoli
• 50 g tempeh
• 50 g champignons (3-4 champignons)
• 50 g peas (frozen; thawed)
• 1 pinch cayenne pepper
• dried Thyme
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and finely chop the shallot. Heat 1 tsp of oil in a pan. Sauté the shallot darin for 2 minutes over medium heat. Add rice and sauté for 2 minutes. Add apple juice, 150 ml broth and turmeric. Add the rice and cook for 25 minutes over low heat until firm, so that it has almost completely absorbed the broth. Season with salt and pepper.

2. 2.

   Meanwhile, wash, deseed and dice the bell pepper. Wash broccoli, and divide into small florets.

3. 3.

   Cut tempeh into pieces. Clean champignons and slice thinly.

4. 4.

   Heat the remaining oil in a pan. Fry tempeh until golden brown for 6 minutes over medium heat. Add broccoli, paprika, champignons and peas and sauté for 4-5 minutes. Deglaze with the remaining broth, bring to a boil and add to the rice in the pan.

5. 5.

   Mix everything well together. Season the broccoli rice pan with salt, pepper, cayenne pepper, thyme and lemon juice.