Recipe: Rice pan with alveus® Bouncing Broccoli.
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1 tbsp. clarified butter
Pour 30 g bouncing broccoli into a large tea bag. Bring 1 litre of water with 1 teaspoon of salt and the tea bag to a boil and simmer on the tiniest heat with a closed lid for about 20 minutes (depending on the type of rice). Drain the rice in a sieve. Cut peppers and courgettes into small pieces. Sauté the diced onion pieces in clarified butter until translucent and add minced meat. Then add the peppers and courgettes. Fry the roses of the broccoli head with the cooked rice in a pan for 5 minutes along with the other ingredients.
This main course is a real pleasure due to the taste of VeggieTea® and can be complemented with any side dishes.