Full-length rice salad with corn, kale and tomato with broccoli croquettes
10 ingredients •
5 steps
• 48 MINUTOS
Cook time
38 min.
Prep time
10 min.
Skill level
Intermediate
![Full-length rice salad with corn, kale and tomato with broccoli croquettes](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/1235.jpg?s=716x600&fit=cover&ext=webp)
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1 - 2
Ingredients
10 ingredients
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- 3/4 cups Integral rice
- 1/2 cups Kale
- 5 units Cherry tomatoes
- 3/4 cups Frozen corn desg
- 55 grams Broccoli
- 1 units Egg
- 1/4 cups Pan gratedo
- 1/4 cups Queso parm gratedo
- 2 tbsp Olive oil
- 1/4 tsp Coarse salt
Steps
5 steps
- 1For rice: heating 1/4 extra virgin olive oil and branches rice 2 mins, add sea salt to taste and 2 cups of boiling water (for each cup of rice). Cover. Lower the fire and cook by 15 mins.
- 2For the accompaniment of rice: wash the kale. Sauté it in a hot frying pan with 1/4 extra virgin olive oil. Wash and cut the cherry tomatoes. Cook corn in abundant water with sea salt to taste. Drain. Mix all the ingredients and serve.
- 3For croquettes: Cook steam broccoli for 10 mins approx. or until soft. Gather broccoli, eggs, grated bread and parmesan cheese in a food processor and mix until it is finely chopped. Form the croquettes with the help of a spoon. Heat the rest of extra virgin olive oil in a pan, put the croquettes and flatten with a spatula. Cook on both sides until you are crispy.
- 4Serve accompanied by rice.
- 5Sol Fliman & María José Buttazzoni. Children to eat. 2016. Adapted.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
284 | 45.1 | 12.6 | 6.9 |
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