Wholemeal soup
Instructions
Peel, wash and cut the cabbage, fennel and broccoli.
Brown the chopped shallots and Sage in a little oil, then add the sliced vegetables and let them dry for 20 minutes covered pot over medium heat.
Pour 200 cl of hot water, add salt and bring to a boil.
Pour the rice and bring it to cooking.
Out of the fire season with the Parmesan cheese and the grated rind of 1/2 lemon.
Ingredients and dosing for 6 persons
- 200 g of rice
- 10 leaves sage
- 1 cabbage
- 2 shallots
- 500 g of broccoli
- 1 faggot
- 1 lemon
- Grated parmesan cheese
- Little of olive oil
- Salt