Stuffed kohlrabi (diabetic)

Name: Stuffed kohlrabi (diabetic)
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 70 g Natural rice and wild rice with 5 cereals; 7-10 Tbsp Salt; 2 (175 g each) peeled kohlrabi; 50 g cleaned tomato; 1 (40 g) peeled onion; 2 stem(s) Dill; 1/2 potty Chervil; 2 TABLESPOONS Cream cheese preparation with herbs from Provençe (40% fat in dry matter); 7-10 Tbsp coarse pepper; 1/4 l Tomato juice; 7-10 Tbsp Sweet peppers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

70 g Natural rice and wild rice with 5 cereals
7-10 Tbsp Salt
2 (175 g each) peeled kohlrabi
50 g cleaned tomato
1 (40 g) peeled onion
2 stem(s) Dill
1/2 potty Chervil
2 TABLESPOONS Cream cheese preparation with herbs from Provençe (40% fat in dry matter)
7-10 Tbsp coarse pepper
1/4 l Tomato juice
7-10 Tbsp Sweet peppers

Directions

1
Soak the rice mixture in a good 175 ml of boiling salted water for about 30 minutes
2
Cook the kohlrabi in boiling salted water for about 10 minutes. Leave to cool. Cut off one lid each and remove the inside with a teaspoon. Cut tomato and onion into slices. Chop herbs
3
Drain the rice if necessary. Mix with herbs and cream cheese. Season with salt and pepper and fill into the kohlrabi. Put into an ovenproof dish
4
Mix tomato juice, diced kohlrabi lids and inside, tomato and onion slices. Season with salt, pepper and paprika and spread around the kohlrabi. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for 15-20 minutes