Red rice for children with herb sour cream

Name: Red rice for children with herb sour cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 TABLESPOON Vegetable broth (instant); 250 g Risotto rice; 1 can(s) (850 ml) Tomatoes; 250 g sour cream; 2 TABLESPOONS TK-8-herb mixture; 2-3 stem(s) Parsley; 500 g Tomatoes; 7-10 Tbsp Salt and sugar; 1 TABLESPOON Balsamic vinegar

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 TABLESPOON Vegetable broth (instant)
250 g Risotto rice
1 can(s) (850 ml) Tomatoes
250 g sour cream
2 TABLESPOONS TK-8-herb mixture
2-3 stem(s) Parsley
500 g Tomatoes
7-10 Tbsp Salt and sugar
1 TABLESPOON Balsamic vinegar

Directions

1
Bring 600 ml of water to the boil in a pot, stir in the stock. Add rice, bring to the boil again and simmer for 25-30 minutes.
2
In the meantime, drain the canned tomatoes and collect the juice. Chop the canned tomatoes. Halfway through cooking, add the canned tomatoes and juice to the rice, bring to the boil again and finish cooking.
3
For the sour cream mix frozen herbs and sour cream. Wash parsley, shake dry and cut into fine strips.
4
Wash the fresh tomatoes and dice them finely. Add tomatoes to the rice, heat briefly and season to taste with salt, 1 teaspoon sugar and vinegar. Sprinkle with parsley. Serve with a dollop of sour cream.
5
Add the rest.