Arroz a la Jardineira


Arroz a la Jardineira
30 g Rice, uncooked
50 g Carrots, fresh
5 ml Rapeseed oil
5 g Onions, fresh
0.2 g Garlic, fresh
0.2 g Parsley leaves, fresh
Calabacitas a la caserla
¼ pc Cucurbits, fresh
1 pinch Cream cheese (60-85% fat)
50 g Tomatoes, fresh
10 ml Cream (30% fat)
5 ml Rapeseed oil
0.2 g Coriander spice
Fresh fruits
100 g Apples, fresh

Cooking Instructions

Arroz a la Jardineira (Vegetable Rice)

Put the rapeseed oil into a large saucepan and heat for a few seconds. Add the chopped
onions, garlic, carrots and rice. Fry gently, stirring for about 4 minutes. Add hot water
and herbs. Stir well and bring to the boil. Simmer for 15 to 20 minutes, until the rice is
soft and the water has been absorbed.

Calabacitas a la Caserla (Cucurbits Hotpot)

Heat the rapeseed oil in a pan and fry the chopped cucurbits. Stir in the chopped tomatoes,
queso panela and cream. Simmer for 10–15 minutes and add water if necessary.
Season with coriander spices.

Difficulty: 3 of 5

Nutritional Information

379 kcal Energy
6.5 g Protein
137 mg Phos­phate
120 mg Sodium
610 mg Potassium
1 portion – calculated for a person of 70 kg