My weekend was super busy! On Saturday I had the Lizz is More vitality event at which I made sure the participants had a lovely lunch and snack after bootcamp and during the coachings workshop. In the evening I went to a Dutch concert: de Toppers with my family and on Sunday I had a babyshower from a friend and after that me and Ellen went to get some dinner at the beach at our favorite place: Aloha at Wijk aan Zee! So it was a great but very busy weekend and just didn't have time to blog.
For tonights dinner I decided to make a simple dinner just needing one pan. And it was perfect! It takes a little bit of time on the stove but in the meantime I did some cleaning and food prepping for the rest of the week.
Scroll down for the Dutch recipe
English recipe:
Duration: 25 minutes
The ingredients for 1 serving:
- 75g brown basmati rice
- 100 g mushrooms
- 1 small white onion
- 1/2 yellow paprika
- 75 g broad beans
- 75 g lentils
- 300 ml vegetable stock from a cube
- 1 ts dried basil
- 1/2 lemon
- 50 ml soya cream
- 1 ts freshly chopped parsley
- olive oil
- Salt & Pepper
What you do:
- Slice the mushrooms and cut the white onion into small pieces and fry in a little olive oil over medium-high heat. Meanwhile, cut the peppers into pieces and put in a few minutes with it along with the dried basil. Meanwhile, make even the vegetable stock.
- Put the stock together with the rice in the pan with the mushrooms when these are tender. Bring to a boil and cook for 20 minutes on low to medium heat. Stir frequently and make sure it does not get dry. If it does just add some boiling water. During the last 5 minutes add the lentils and beans ato the pan.
- When the rice is ready, pour off any excess water and stir in the soy cream and the juice of half a lemon. Season with salt and pepper and sprinkle with freshly chopped parsley.
Enjoy!
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Nederlands recept - Vegetarisch rijstpannetje:
Tijd: 25 minuten
De ingrediënten voor 1 portie:
- 75 g bruine basmati rijst
- 100 g champignons
- 1 kleine witte ui
- 1/2 gele paprika
- 75 g tuinbonen
- 75 g linzen
- 300 ml groentebouillon van een blokje
- 1 tl gedroogde basilicum
- 1/2 citroen
- 50 ml soya room
- 1 tl gesneden peterselie
- Olijfolie
- Peper & Zout
- Snijd de champignons in plakjes en de witte ui in stukjes en bak in een scheutje olijfolie op matig tot hoog vuur. Snijd ondertussen de paprika in stukjes en doe na een paar minuten erbij samen met de gedroogde basilicum. Maak ondertussen ook de groentebouillon.
- Doe wanneer de champignons gaar zijn de bouillon en rijst erbij in de pan, breng aan de kook en kook dan 20 minuten op laag tot matig vuur. Roer regelmatig en zorg dat het niet droog komt te staan. Gebeurt dit wel, doe dan nog wat kokend water erbij. Voeg gedurende de laatste 5 minuten de linzen en tuinbonen toe en verwarm mee.
- Wanneer de rijst klaar is giet je het eventuele overtollige water af en roer je de soya room en het sap van een halve citroen erdoorheen. Breng op smaak met zout en peper en bestrooi met de vers gesneden peterselie.
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