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Mushroom – Tomato – Rice – Pot à la Ed

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Ingredients for 4 servings:

  • 300 g rice
  • 500 g mushrooms, sliced
  • 700 ml vegetable stock
  • 2 shallots, diced
  • 5 large tomatoes, cut into pieces
  • salt and pepper
  • 4 eggs
  • butter
  • Chives, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, melt some butter in a medium-sized saucepan. Sauté the shallots until translucent. Then add the mushrooms and sauté them as well. Season everything generously with salt and pepper. Now pour in the stock and bring everything to a boil. Cook the rice in it until it has absorbed the liquid and is still slightly firm to the bite. If the rice isn’t cooked, add a little more liquid. Season the eggs with salt, pepper, and chives, beat them with a good dash of cream, and stir into the rice. Finally, fold in the tomatoes. When the egg is set, serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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