4 Servings • 481 kcal / 2016 kJ , 25 g E, 20 g F, 45 g K H pro Portion
800 g kale
4 Sun-dried tomatoes
150 g Parmesan
2 Tbsp olive oil
200 g rice
100 ml white wine
300 ml of hot vegetable stock
1 Teaspoon of salt
1 Msp. Pfeffer
2 El pine nuts
that. 25 Minutes (plus cooking time)
Peel the onion and chop finely. Wash the kale, Remove hard ribs and chop the leaves. Cut the dried tomatoes into fine strips. Slice the parmesan.
Heat the oil in a pot. First fry the onion in it, then add the rice and fry briefly. Deglaze with the white wine and let it simmer briefly. Then kale, tomatoes, broth, Parmesan, Add salt and pepper and simmer over medium heat with the lid closed for 20–30 minutes. If needed, add some more water. Meanwhile, roast the pine nuts in a small pan without fat until golden brown.
Mix the rice pot well before serving and serve sprinkled with pine nuts.