Stewed rice with peas
ingredients:
- 1 sachet Higlo peas
- 400 g of rice
- Vegetable soup
- 2 tablespoons organic spices
- 2 onions
- 6 tablespoons grated soy cheese tofu
- Finely chopped primrose leaf
<strong>Preparation: </strong>
Fry half-cooked rice, pour over hot vegetable soup, cover and cook until completely softened. Fry the finely chopped onion until golden and add the previously cooked peas, add a portion of the soup and cook until soft. Stir the stewed rice with the stewed peas, grated soy cheese tofu and finely chopped parsley leaves.
