Green Vegetable Rice Pot
A relaxed rice and vegetable pot with Eskariol: the whole grain rice provides satiety with its fiber and gives energy.
Ingredients
- 1 Garlic clove
- 125 ml classic vegetable broth
- 35 g whole grain rice
- 200 g celery stalks (3 sticks)
- 300 g small cucumber (1 small cucumber)
- 70 g Eskariol
- Salt
- Pepper
- 0.5 tsp pink peppercorns
Instructions
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1.
Peel and finely chop the garlic. Bring to a boil with the vegetable broth and rice, then cover and simmer gently for 15–20 minutes.
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2.
Meanwhile wash, trim, and if necessary de-fiber the celery stalks, slicing them into thin rounds.
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3.
Peel the cucumber, cut it lengthwise in half, deseed, and dice into 1 cm cubes.
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4.
Wash the Eskariol, dry, clean, and slice into short, thin strips.
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5.
Add the celery slices and cucumber cubes to the rice. Cover and continue cooking on low heat for 5 minutes.
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6.
Fold the Eskariol strips into the vegetable rice and warm briefly. Season with salt and pepper.
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7.
Crush the pink peppercorns in a mortar or with the back of a large knife, sprinkle over the pot, and serve.
