Colourful Rice Bowl and Legumes
Vegan / Vegetarian Warm Print RecipeIngredients
For 2 persons
- 120 g Whole-grain rice
- 1 pinch iodized salt
- 150 ml water
- 150 g peppers, red, green, and yellow
- 75 g tomatoes (ripe)
- ½ small can of kidney beans (drained weight approx. 75 g)
- ½ small can of chickpeas (drained weight approx. 60 g)
- 75 g green beans
- 1 onion
- 1 clove of garlic
- 1 Tbsp. olive oil
- 150 ml vegetable broth
- 50 g peas (frozen)
- 1 pinch pepper
- 1/2 tsp. lemon juice
- 1 Tbsp. chopped mixed herbs
- 60 g feta cheese
Colourful Rice Bowl and Legumes
Preparation
Add rice to almost twice the amount of salted water, cover, bring to the boil and allow to absorb liquid on low heat for 15-20 min.
Wash peppers and tomatoes and cut into cubes. Drain kidney beans and chickpeas. Wash green beans, trim, and blanch for approximately 6 minutes in salted boiling water, remove, rinse with cold water and drain. Peel onion and garlic and chop finely.
Heat olive oil. Add green beans and peppers to the pan, sauté for 2-3 minutes. Add onions and garlic and braise. Mix in kidney beans, pour in broth, bring to the boil, and then add the chickpeas. Stir in rice, mix, and allow to stand over medium heat for 2-4 minutes. Add the tomatoes, mix, and warm up briefly. Season with salt and pepper. Cut feta cheese into cubes and gently stir in, add lemon juice and herbs.
Extra tip*
We recommend a yogurt sauce made of 150 g whole milk yogurt, 50 g crème fraiche, 1 tablespoon mixed herbs, some garlic, salt and pepper.
*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)