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🍽️ Mushroom Vegetable Pan with Rice

543 kcal · 30 min · 4 servings

Ingredients

• 350 g mushrooms
• 200 g carrots
• 1 bunch spring onions
• 1 clove of garlic
• 50 g smoked bacon
• 250 g long-grain rice
• 0.5 l vegetable broth (from the jar)
• 3 tbsp butter
• 0.5 tbsp flour
• 0.125 l white wine
• 100 g frozen peas
• 2 tbsp crème fraîche
• 1 bunch parsley
• salt
• pepper

Instructions

1. 1. Wash the mushrooms and slice them.
2. 2. Peel the carrots and cut them into diagonal slices.
3. 3. Wash the spring onions and cut them into thin rings.
4. 4. Peel the garlic and chop it finely.
5. 5. Dice the bacon into small cubes.
6. 6. Heat the vegetable broth in a pot.
7. 7. Add the rice to the hot broth.
8. 8. Let the rice cook on low heat with the lid closed for 20 minutes.
9. 9. Heat 1 tablespoon of butter in a pan.
10. 10. Fry the bacon in the butter.
11. 11. Add the mushrooms and sauté them briefly.
12. 12. Add the spring onions and garlic.
13. 13. Sauté the vegetables until translucent.
14. 14. Add the carrots.
15. 15. Dust the vegetables with flour.
16. 16. Deglaze the vegetables with wine.
17. 17. Simmer the vegetables on low heat with the lid closed for 10 minutes.
18. 18. Add the peas 3 minutes before the end of the cooking time.
19. 19. Wash the parsley.
20. 20. Reserve a few sprigs for garnish.
21. 21. Chop the rest of the parsley finely.
22. 22. Mix the chopped parsley into the vegetables.
23. 23. Season the vegetables with salt and pepper.
24. 24. Mix the rice with the remaining butter.
25. 25. Press the rice mixture into a greased ring mold.
26. 26. Let the rice mold rest briefly.
27. 27. Turn out the rice mold onto a plate.
28. 28. Place the mushroom-vegetable mixture on the rice.
29. 29. Garnish the dish with the reserved parsley sprigs.

Nutrition per serving

• kcal: 543
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 63 g