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Ingredients
- 1 échalote
- 3 c. à café d'huile de tournesol
- 60 g de sarrasin cru
- 1 c. à café de curcuma en poudre
- 240 g d'eau (soit 2,5 fois le volume de sarrasin)
- ¼ cube de bouillon de volaille, émietté
- 1 pincée de sel, à ajuster en fonction des goûts
- 1 pincée de poivre moulu, à ajuster en fonction des goûts
- 6 choux de Bruxelles
- 10 feuilles de nori (optional)
- 200 g de cocktail de fruits de mer surgelé
- Nutrition
- per 1 portion
- Calories
- 1920.9 kJ / 458.8 kcal
- Protein
- 36 g
- Carbohydrates
- 43.8 g
- Fat
- 9.3 g
- Fibre
- 16.6 g
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