Ingredients
| Rice primavera | |
| 60 g | Rice, uncooked |
| 10 g | Asparagus, fresh |
| 10 ml | Olive oil |
| 1 g | Garlic |
| 30 g | Peas, fresh |
| 20 g | Artichokes heart |
| 20 g | White onions, fresh |
| Boiled potatoes with parsely and bread | |
| 150 g | Potatoes, fresh |
| 5 g | Parsley |
| 20g | Butter |
| 50 g | Bread (potein-reduced) |
| Sauce 'Blacmangé' | |
| 35 ml | Water |
| 10 ml | Cream (30% fat) |
| 10 g | Flour (protein-reduced) |
| 10 g | Vanilla sugar |
| 10 g | Sugar |
| 200 g | Orange, fresh (3 small ones) |
Cooking Instructions
Rice Primavera
Braise peas, cutted artichokes, garlic, onions and tips of asparagus in olive oil. Cook rice and pour into the braised vegetables. Add some water and cook for 10 more minutes.
Boiled potatoes with parsely and bread
Boil the potatoes until cooked through and peel them afterwards. Chop the parsely, heat the butter in a little pan and add the parsley to the hot butter. Put the hot butter with parsely over the boiled potatoes.
Dessert: Sauce ‘Blancmangé’
Heat the cream with 20 ml water. Dissolve the flour thoroughly in the remaining water and add to the thinned cream as well as vanilla sugar and sugar, stirring constantly. Bring to the boil and cook for 4–6 minutes.
General Information
Nutritional Information
| 958 kcal | Energy |
| 13,5 g | Protein |
| 295 mg | Phosphate |
| 169 mg | Sodium |
| 1274 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |