FRIJE

Instructions

• 1.   Boil water and add the vegetable bouillon cube. Cook the rice in it.
• 2.   Don't forget to drain the rice as soon as it's cooked.
• 3.   Wash and deseed the zucchini (if necessary), then cut them into small cubes.
• 4.   Do the same with the tomatoes (however, you can peel them beforehand if you don't like the skin).
• 5.   Peel and finely chop the onions, set aside separately.
• 6.   Heat olive oil in a sauté pan.
• 7.   Once it's hot, add the onions and zucchini.
• 8.   Sauté them without browning.
• 9.   Add the diced tomatoes and stir everything together.
• 10.   Add the herbs de Provence, a glass of water, and the beef meatballs.
• 11.   Once it boils, reduce the heat to low.
• 12.   Be careful not to make a puree! The vegetables should be cooked but firm.
• 13.   Cover and let simmer for 15 to 20 minutes.
• 14.   After this time, check the doneness of the vegetables and meatballs.
• 15.   Cook longer if necessary.
• 16.   When the contents of the sauté pan are cooked, add the drained rice, stir gently, and season with salt.
• 17.   Reheat everything a little while incorporating the cream.
• 18.   There you go, it's ready, just plate it up.

Nutritional information *