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🍽️ Green Vegetable Rice Pot

93 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 125 ml classic vegetable broth
• 35 g whole grain rice
• 200 g celery stalks (3 stalks)
• 300 g small salad cucumbers (1 small salad cucumber)
• 70 g escarole
• salt
• pepper
• 0.5 tsp pink peppercorns

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Add the finely chopped garlic, the vegetable broth, and the rice to a pot.
3. 3. Bring the mixture to a boil with the lid on.
4. 4. Reduce the heat to a low setting.
5. 5. Let the rice cook on low heat with the lid closed for 15 to 20 minutes.
6. 6. Wash the celery stalks thoroughly.
7. 7. Remove tough fibers if present, and slice the celery into thin rounds.
8. 8. Peel the cucumber.
9. 9. Cut the cucumber in half lengthwise.
10. 10. Remove the inner part containing the seeds.
11. 11. Cut the cucumber flesh into cubes of about 1 cm.
12. 12. Wash the escarole leaves.
13. 13. Dry the leaves.
14. 14. Remove tough stem ends.
15. 15. Cut the leaves into short, thin strips.
16. 16. Add the celery slices and the cucumber cubes to the rice.
17. 17. Let everything cook on low heat with the lid closed for another 5 minutes.
18. 18. Gently fold the escarole strips into the rice.
19. 19. Heat the dish briefly until the leaves are warm.
20. 20. Season with salt and pepper to taste.
21. 21. Crush the pink peppercorns in a mortar or with the flat side of a large knife.
22. 22. Sprinkle the crushed pepper over the finished rice.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 93
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 17 g