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🍽️ Mushroom and Vegetable Rice Skillet

397 kcal · 30 min · 4 servings

Ingredients

• 250 g whole grain rice
• salt
• 350 g carrots
• 150 g snow peas
• 2 stalks leek
• 350 g oyster mushrooms
• 2 tbsp vegetable oil
• 75 ml dry white wine
• 100 ml vegetable broth
• 1 lime (juice)
• curry powder
• soy sauce
• pepper (from the mill)
• 4 tbsp freshly chopped herbs (e.g. chervil, parsley, cilantro

Instructions

1. 1. Rinse the rice under cold water.
2. 2. Place the rice in a pot and cover it with water.
3. 3. Add about one teaspoon of salt to the water.
4. 4. Simmer the rice over low heat for about 30 minutes.
5. 5. Remove the pot from the heat.
6. 6. Let the rice swell for another 10 minutes in the pot.
7. 7. Peel the carrots and cut them into small cubes.
8. 8. Wash the snow peas and cut them diagonally into strips.
9. 9. Wash the leek and cut it into rings.
10. 10. Clean the mushrooms and cut them into smaller pieces.
11. 11. Heat the oil in a large frying pan.
12. 12. Fry the prepared vegetables in it for 3 to 4 minutes until lightly browned.
13. 13. Deglaze the vegetables with the wine.
14. 14. Pour in the broth.
15. 15. Let the vegetables cook for another 6 to 8 minutes.
16. 16. Fold the cooked rice into the vegetables.
17. 17. Season the mixture with lime juice, curry powder, and soy sauce.
18. 18. Season everything to taste with salt and pepper.
19. 19. Serve the dish sprinkled with fresh herbs.

Nutrition per serving

• kcal: 397
• Protein: 14 g · Fett/Fat: 8 g · Carbs: 63 g