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🍽️ Vegetable Rice with Shrimp

622 kcal · 30 min · 4 servings

Ingredients

• 1 bell pepper
• 250 g potatoes
• 200 g snow peas
• 200 g pearl onions
• 5 tbsp oil
• 150 ml vegetable broth
• 1 tbsp soy sauce
• 1 level tsp cornstarch
• salt
• pepper (from the mill)
• 300 g basmati rice
• 500 g shrimp (ready to cook)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cook the potatoes in salted water for about 25 minutes.
3. 3. Drain the cooking water.
4. 4. Let the potatoes drip dry for a moment.
5. 5. Peel the cooled potatoes.
6. 6. Slice the potatoes.
7. 7. Bring the rice to a boil in slightly more than double the amount of lightly salted water.
8. 8. Reduce the heat to very low.
9. 9. Cook the rice covered for about 20 minutes.
10. 10. Wash the bell peppers.
11. 11. Remove the stem and the inside of the bell peppers.
12. 12. Halve the bell peppers.
13. 13. Remove the white inner membranes of the bell peppers.
14. 14. Cut the bell peppers into strips.
15. 15. Trim the snow peas.
16. 16. Peel the onions.
17. 17. Heat 3 tablespoons of oil in a pan.
18. 18. Sauté the bell peppers and onions for about 3 to 4 minutes.
19. 19. Add the potatoes and the snow peas.
20. 20. Add the broth and the soy sauce.
21. 21. Simmer the vegetables for another 5 minutes.
22. 22. Stir the cornstarch smoothly into a little water.
23. 23. Add the starch mixture to the vegetables.
24. 24. Bring the mixture to a brief boil.
25. 25. Season the vegetables with salt and pepper.
26. 26. Heat the remaining oil in a separate pan.
27. 27. Fry the shrimp for 3 to 4 minutes.
28. 28. Season the shrimp with salt and pepper.
29. 29. Mix the shrimp into the vegetables.
30. 30. Divide the rice onto plates.
31. 31. Arrange the vegetables with the shrimp on top of the rice.

Nutrition per serving

• kcal: 622
• Protein: 35 g · Fett/Fat: 16 g · Carbs: 84 g