Pea Corn Rice
A relatively fast and filling lunch or dinner. Especially children like it very much.
For 4 portions: finely dice 2 onions and fry in a little fat. Add 250 g of rice and simmer briefly, fill with twice the amount of broth, bring to the boil and let it swell completely. Cut 200 g of cooked ham into strips. Drain a can of corn. Shortly before the end of the cooking time of the rice stir 300 g TK peas under the rice. Then stir in the corn and heat. 125 ml of cream, the ham and 100 g of grated cheese (I have already used with all sorts of cheeses, it also tastes delicious with chilli cheese) stir. Season with salt, pepper and parsley.
You can also replace the cream with milk and possibly season with herb butter. These taste, for example soft eggs, scrambled eggs or meatballs or sausages.
