Pea & carrot stew (bezelye yemeği) with rice
A lunch for one: 580 kcal with 18 g of protein, 95 g of carbs and 16 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Turkish
- 580 kcal
Nutrition per serving
580 kcalEnergy: 12% protein, 64% carbs, 24% fat
- 18 gProtein
- 95 gCarbs
- 16 gFat
Fiber 17 gSugar 20 gSodium 460 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Frozen peas200 g
- Carrot1 (70 g)
- Potato1 (100 g)
- Onion½ (50 g)
- Tomato paste1 tbsp
- Olive oil1 tbsp
- Rice, dry40 g
- Dill5 g
Method
- Soften the onion in the olive oil for 4 minutes and stir in the tomato paste for 1 minute.
- Add the carrot and potato cubes, the peas and 250 ml hot water; cover and simmer for 20 minutes.
- Meanwhile cook the rice in 80 ml salted water for 12 minutes and rest it for 5 minutes.
- Season the peas with salt, scatter the dill and serve with the rice.
Make ahead
Cook it up to 3 days ahead or freeze it in portions.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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