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- Cuisine: German
- Prep Time: 20 min(s)
- Cook Time: 30 min(s)
- Serves 3
I was a working mother in Germany and short in time. I invented this recipe to have a quick and healthy meal. It's a year-round one as you can add any vegetables in season. If you are not vegetarian you can add small meatballs easily squeezed from fresh raw sausages.
Ingredients
Whole Rye grain
Stock
Capsicum
Green frozen peas
Carrots
Salt
Pepper
Parsley
Preparation
Wash the rye like rice and cook it with water until just less than tender. The grain has to be still crunchy – when the single grain is open it's overdone! I use a pressure cooker and in 7 minutes the grain is just perfect: a little undercooked.
Meanwhile cut the vegetables in small pieces. Put the strained rye back into the pan together with the vegies and stock, just 1 cm high.
Add the meatballs if desired and boil only a short time. Every ingredient has to remain crunchy. Add salt and pepper. When cooked, top with chopped parsley.
Guten appetit!
If you enjoyed this Rye pan recipe (roggen-pfanne) then browse more German recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
German Restaurants
Displaying 10 of 56 German Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | German Arms Hotel | Hahndorf | |
| 2. | Vienna Restaurant | Kambah | |
| 3. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 4. | Eiger Swiss Restaurant | Petersham | |
| 5. | Hofbrauhaus | Melbourne | |
| 6. | Hahndorf Inn Hotel & Cellars | Hahndorf | |
| 7. | Harmonie German Club | Narrabundah | |
| 8. | Elmar's in the Valley | Henley Brook | |
| 9. | Lowenbrau Keller | The Rocks | |
| 10. | Duckstein Brewery | Henley Brook |
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