Serves 6

- Vegetables :
- 1 Pontoise cabbage
- 2 carrots
- 1 onion
- 2 cloves of garlic

- Dry grocery :
- 50 g wild rice
- 30 g pine nuts

- BOF (Butter, Eggs, Cheese) :
- 50 g of butter
- 100 g fresh goat's cheese

- Liquids :
- 200 ml vegetable stock

Total cost: €12
Cost per ingredient :
- Pontoise cabbage: €2
- Carrots: €1
- Onion: €0.50
- Garlic: €0.20
- Wild rice: €3
- Pine nuts: €2
- Butter: €1
- Goat's cheese: €2.30
- Vegetable stock: €0.50

Cost per person: €2
Recommended retail price: €8 per portion

- Total active time and total passive time: 45 min / 30 min

- Preparing the vegetables (10 mins / 0 mins) :
Slice the Pontoise cabbage into thin strips.
Cut the carrots into julienne strips.
Finely chop the onion.
Crush the garlic.

- Cooking the rice (5 mins / 20 mins) :
Bring a pan of salted water to the boil.
Add the wild rice and cook for 20 minutes.
Drain and set aside.

- Sauté the vegetables (10 mins / 10 mins) :
Melt the butter in a large frying pan.
Add the onion and garlic and sweat without browning.
Stir in the cabbage and carrots and cook over medium heat until tender.
Deglaze with the vegetable stock and leave to simmer.

- Preparing the filling (10 mins / 0 mins) :
Mix the cooked rice with the sautéed vegetables.
Stir in the toasted pine nuts.
Add the crumbled fresh goat's cheese.

Arrange the rice and vegetable mixture in the centre of the plate.
Sprinkle with a few raw cabbage leaves to garnish.
Add a touch of crumbled goat's cheese on top.

- Information
Calories: 350 kcal per portion
Protein: 10 g
Carbohydrates: 45 g
Fat: 15 g

- Allergens
Milk
Nuts (pine nuts)

- Anti-waste
Use cabbage stems to make homemade stock.
Keep carrot peelings for vegetable crisps.

- Hygiene
Store the dish in a cool place at a temperature below 4°C.
Regenerate at 70°C before serving.

- Materials required
Paring knife
Cutting board
Saucepan
Large frying pan
Colander