Rice pan with spring vegetables

Name: Rice pan with spring vegetables
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 125 g Wholemeal rice; 7-10 Tbsp Salt; 350 g Kohlrabi; 150 g Sweet peas; 150 g cherry tomatoes; 1 small onion; 150 g Whole milk yoghurt; 7-10 Tbsp white pepper; 1/2 Beet Cress; 1/2 bunch Chives; 100 g Sheep's cheese; 1 TABLESPOON Oil; 100 ml Vegetable broth (instant); 7-10 Tbsp Chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

125 g Wholemeal rice
7-10 Tbsp Salt
350 g Kohlrabi
150 g Sweet peas
150 g cherry tomatoes
1 small onion
150 g Whole milk yoghurt
7-10 Tbsp white pepper
1/2 Beet Cress
1/2 bunch Chives
100 g Sheep's cheese
1 TABLESPOON Oil
100 ml Vegetable broth (instant)
7-10 Tbsp Chervil

Directions

1
Cook the rice in boiling salted water for about 25 minutes. Peel kohlrabi and cut into cubes. Wash and clean the mangetouts. Cook both in boiling salted water for 5 minutes, drain. Wash, clean and halve the tomatoes.
2
Peel and finely chop the onion. Season yoghurt with salt and pepper. Cut cress from the bed. Wash chives, dab dry and cut into rings. Crumble feta cheese. Drain rice and let it drain.
3
Heat the oil in a pan and fry the kohlrabi. Steam onion, sugar snap peas and tomatoes briefly, deglaze with broth. Add rice and heat for 2-3 minutes. Season to taste with salt and pepper. Sprinkle feta cheese, chives and cress over the rice pan.
4
Garnish with chervil. Serve with yoghurt.