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🍽️ Vegetable and Crab Meat Rice Pan

446 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• 600 ml vegetable broth
• 200 g fresh spinach leaves
• 200 g green peas (frozen)
• 1 onion
• 350 g cooked, shredded crab meat
• 2 tbsp germ oil
• salt
• pepper (from the mill)
• 1 dash lemon juice

Instructions

1. 1. Put the rice in a pot and pour in 600 milliliters of vegetable broth.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to medium.
4. 4. Let the rice cook for about 20 minutes until tender.
5. 5. Wash the spinach thoroughly.
6. 6. Remove any tough stems or unwanted leaves.
7. 7. Put the spinach in boiling water for a short time to blanch (cook briefly in boiling water).
8. 8. Remove the spinach immediately.
9. 9. Rinse it under cold water to stop the cooking process.
10. 10. Let the spinach drain well.
11. 11. Squeeze the spinach firmly to remove excess liquid.
12. 12. Chop the spinach finely.
13. 13. Let the peas thaw.
14. 14. Peel the onion.
15. 15. Cut the onion into very fine strips.
16. 16. Cut the crab meat into small cubes.
17. 17. Heat oil in a frying pan.
18. 18. Add the cooked rice to the hot pan.
19. 19. Fry the rice by shaking the pan occasionally.
20. 20. Add the onion strips, crab meat, and peas to the pan.
21. 21. Fry everything together until heated through.
22. 22. Stir the chopped spinach into the mixture.
23. 23. Season the dish with salt.
24. 24. Season it with pepper.
25. 25. Add some lemon juice.
26. 26. Taste and adjust the seasoning at the end.
27. 27. Warm up small bowls beforehand.
28. 28. Fill the rice pan into the pre-warmed bowls.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 446
• Protein: 27 g · Fett/Fat: 7 g · Carbs: 66 g