Champignon-Gemüsepfanne mit Reis

Ingredients

• 350 g Mushrooms
• 200 g carrots
• 1 bunch spring onions
• 1 Garlic clove
• 50 g smoked bacon
• 250 g long-grain rice
• 0.5 l vegetable broth (from a 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.

   Clean and slice the mushrooms. Peel the carrots and cut them diagonally into slices. Clean, wash, and thinly slice the spring onions. Peel and finely chop the garlic.

2. 2.

   Dice the bacon finely.

3. 3.

   Heat the vegetable broth, add the rice, cover, and simmer on low for 20 minutes.

4. 4.

   Meanwhile, heat 1 tbsp butter, render the bacon, add the mushrooms, sauté briefly, then add the spring onions and garlic. Sauté until translucent, then add the carrots. Dust the vegetables with flour, deglaze with wine, cover, and steam on low for 10 minutes. Add the peas 3 minutes before the end of cooking. Wash the parsley, set aside a few sprigs, finely chop the rest, and mix into the ragout. Season with salt and pepper. Mix the rice with the remaining butter and press into a greased ring mold. Let stand briefly, immerse the bowl in hot water, then pour the rice onto a plate. Spoon the carrot-mushroom ragout into the center and garnish with the remaining parsley.