Vegetable Ebly pan

Name: Vegetable Ebly pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 300 g Carrots; 500 g Broccoli; 1 TABLESPOON Oil; 250 g Original durum wheat (Ebly); 700 ml Vegetable broth (instant); 100 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) flat leaf parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
300 g Carrots
500 g Broccoli
1 TABLESPOON Oil
250 g Original durum wheat (Ebly)
700 ml Vegetable broth (instant)
100 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) flat leaf parsley

Directions

1
Peel and finely chop the onion. Peel, wash, halve and cut carrots into pieces. Clean, wash and cut broccoli into small florets. Heat oil in a pot. Fry onion, Ebly and carrots in it.
2
Add stock, bring to the boil and simmer covered for 12 minutes until the liquid is absorbed. Add broccoli and peas 5 minutes before the end of cooking time. Season to taste with salt and pepper. Wash the parsley, dab dry and chop coarsely except for a little to garnish.
3
Arrange the vegetable Ebly pan on plates. Sprinkle with parsley and garnish.