Bike To Charge Outlet

500 g white rice 1 / 2 cabbage
100 grams of Swiss cheese 1 packet of saffron


salt pepper vegetable broth

grain extra virgin olive oil grated

Cut the cabbage into strips and boil in salted water. In a large pan put about 5 tablespoons of olive oil and rice and toast it for a couple of minutes and begin to lengthen the stock. As you add more accounts. When the rice is almost cooked put diluted in half a cup of hot water, saffron, stirring until the color is not everything. Immediately after putting the cabbage and Swiss cheese into cubes. Stir until the cheese has melted. Season with salt and pepper and serve with a sprinkling of parmesan.