800
Calories
28.9g
Protein
27.7g
Fat
108.9g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Parsley - 5 g (1 tbsp)
- Coconut milk - 100 ml (0.4 cup)
- Olive oil - 5 ml (1 tsp)
- Onion - 50 g (0.5 whole)
- Garlic clove - 3 g (1 pcs)
- Balsamic vinegar - 5 ml (1 tsp)
- Chickpeas, canned - 60 g (0.3 cup)
- Tomato - 100 g (1 whole)
- Soy sauce - 5 ml (1 tsp)
- White mushroom - 150 g
- Risotto rice - 80 g (0.4 cup)
How to make:
- Soak rice for an hour or overnight
- Pour oil into a deep pan, add finely chopped onion and garlic
- Add rinsed rice to the fried onion and garlic. Add water to cover rice by 1 cm, cover the pan and simmer over medium heat until rice is soft and has absorbed all the liquid
- Put chopped mushrooms and chickpeas (boiled or canned) in another pan, add soy sauce, balsamic vinegar, coconut milk, cover the pan and stew for about 5-7 minutes. You can add any seasoning to your taste
- Mix mushrooms and chickpeas with the cooked rice, sprinkle with greens and add fresh tomato to the plate
