Paradeiser Scallop Frying Pan

Swell long grain rice in enough boiling hot salted water with closed lid at low temperature for about 20 min.

Rinse, clean and chop the tomatoes. Remove the peel from the onion and garlic, cut the onions into wedges and the garlic into slices.

Rinse the meat, dry it and cut it into strips.

Heat the oil in a frying pan and brown the meat. Add onion and garlic and fry. Add tomato pieces and pea. Pour the clear soup. Bring to a boil and steam for 5 min with the lid closed.

Rinse basil, shake dry, pluck leaves from stems and cut into thin strips except for a few. Season tomato pan with salt and pepper, fold in basil. Drain long grain rice. Arrange both on a plate and sprinkle with paprika powder. Garnish with basil.

Egg white 42 g

Fat 13 g

Carbohydrates 54 g

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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