Broth – 1 L
Onions – 1 small
Garlic – 2 cloves
Sprouts – 1kg
Rice – 500g
Chlorella – 2 tsp
Zucchini – 1
Dried tomatoes (opcional) – 3 slices
White wine – q.b.
Olive oil – q.b.
Parsley – to taste
Salt – to taste

Cooking steps


  1. Boil the sprouts in lightly salted water. Once cooked, remove and place in iced water for 1 minute. Reserve the greens and the cooking water.
  2. Sauté chopped or sliced garlic in a large saucepan. When it starts to brown, add the drained greens. If necessary and there are a lot of greens, repeat the process.

Roasted Zucchini

  1. Trim the tops and cut the zucchini in halves.
  2. Then, with a longitudinal cut, cut in halves and quarters to get zucchini edges.
  3. In a bowl season the zucchini with olive oil, salt, pepper and dried paprika.
  4. Place the edges on a baking tray with oven paper, with the peel down.
  5. Bake at 200º for about 15 minutes until golden brown.


  1. In another pan, in very hot olive oil, sauté the onion, chopped to the size of the rice.
  2. When the onion is golden, add the chopped garlic.
  3. Add the rice and stir for 1 to 2 minutes.
  4. Add the wine and stir until the alcohol has evaporated.
  5. Add the sprouts cooking water (1.2 times de volume of the rice), and gently stir for 10 seconds.
  6. Set the stove for medium heat and cover the pot.
  7. When rice is cooked, remove from the heat and add the chlorella and stir gently until it’s completely dissolved.
  8. Add the sprouts.
  9. Serve with sliced hydrated dried tomatoes  and roasted zucchini edges.

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