Mixed vegetables with egg

Name: Mixed vegetables with egg
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Rice (e.g. brown rice); 7-10 Tbsp salt, white pepper, nutmeg; 1 (approx. 100 g) Carrot; 1 (approx. 100 g) small bar; 7-10 Tbsp Leeks; 200 g Cauliflower; 75 g Mushrooms; 1 Egg (Gr. S); 1/2 tsp (3 g) Oil; 5-7 TABLESPOONS low-fat milk; 2-3 TEASPOONS sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Rice (e.g. brown rice)
7-10 Tbsp salt, white pepper, nutmeg
1 (approx. 100 g) Carrot
1 (approx. 100 g) small bar
7-10 Tbsp Leeks
200 g Cauliflower
75 g Mushrooms
1 Egg (Gr. S)
1/2 tsp (3 g) Oil
5-7 TABLESPOONS low-fat milk
2-3 TEASPOONS sauce thickener
7-10 Tbsp Parsley

Directions

1
Put the rice into 1/8 l boiling salted water. Cover and let it swell for about 20 minutes over a low heat
2
Peel or clean and wash the vegetables. Cut carrot and leek into pieces, divide cauliflower into florets. Clean and halve the mushrooms. Boil egg for about 8 minutes
3
Fry the vegetables and mushrooms in hot oil. Season with salt and pepper. Pour on approx. 1/8 l water, cover and steam for approx. 10 minutes
4
Pour milk to the vegetables. Bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and nutmeg. Quench egg, peel and halve. Arrange everything and garnish with parsley
5
Eggs provide high-quality protein. Therefore, even in the low-fat kitchen you should calmly include 1 - 2 eggs per week. Choose small eggs (size S), they only contain about 5 g fat