Ingredients:

  • 225 gr. of rice.
  • 900 ml. broth.
  • 300 gr. of entrecote.
  • ½ onion.
  • 6 asparagus
  • 4 garlic sprouts.
  • 8 bean pods.
  • 40 gr. of EVOO.
  • Fried tomato.
  • 2 cloves of garlic

Elaboration:

Chop the onion, garlic, and garlic. Brown and add the beans and asparagus.
Add the rice and the tomato, sprinkle with the hot broth.

Boil, lower the heat, season, and cook for 15 minutes. Add the diced entrecote and rest for 3 minutes.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  559 kcal         

CARBON HYDRATES  :  47.4 g 

PROTEINS   :  18.4 g                                  

FATS  :  32.6 g