Broccoli rice and Parmesan cheese (diabetics)

Name: Broccoli rice and Parmesan cheese (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g cleaned broccoli; 7-10 Tbsp Salt; 4 small peeled onions; 1 peeled clove of garlic; 1-2 TABLESPOONS Olive oil; 60 g 8-minute rice; 5 TABLESPOONS dry white wine; 110 g frozen peas; 1 package (30 g) frozen Italian herbs; 7-10 Tbsp freshly ground pepper; 50 g Whipped cream; 2 TABLESPOONS Fresh cream; 20 g Parmesan cheese from the piece

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g cleaned broccoli
7-10 Tbsp Salt
4 small peeled onions
1 peeled clove of garlic
1-2 TABLESPOONS Olive oil
60 g 8-minute rice
5 TABLESPOONS dry white wine
110 g frozen peas
1 package (30 g) frozen Italian herbs
7-10 Tbsp freshly ground pepper
50 g Whipped cream
2 TABLESPOONS Fresh cream
20 g Parmesan cheese from the piece

Directions

1
Cut the broccoli into small florets. Cook in boiling salted water for about 5 minutes and drain. Cut onions into thin slices. Press garlic through a garlic press or cut into fine cubes.
2
Heat the oil in a pot. Fry the garlic and onion slices in it. Add rice and fry briefly. Deglaze with white wine and 125 ml water. Season with salt and pepper and cook for about 8 minutes.
3
Add peas and herbs shortly before the end of the cooking time. Mix cream and crème fraîche and refine the rice with it. Add drained broccoli to the rice and heat up again. Using a peeler, scrape thin slices of Parmesan cheese off the cheese.
4
Arrange the rice on preheated plates, sprinkled with parmesan.