Vegetarian vegetable – brown rice pan with soy cream and herbs

Ingredients for 2 servings:

• 2 m.-large zucchini, green
• 1 bag of brown rice
• 3 m.-sized carrot(s), sliced
• ½ liter vegetable broth, instant
• 2 large beef tomatoes, peeled
• 500 g fresh mushrooms, sliced
• 1 pack of 8 herbs, frozen
• Salt and pepper, colorful
• 1 tsp olive oil, extra virgin
• 1 pack of soy cream (Soy Cream Cuisine)
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low-fat and healthy, lactose-free

First, clean the vegetables and chop them into small pieces as desired. Add the rice and cook in salted water according to the package instructions. Heat the olive oil in a pan and lightly fry the zucchini pieces. Then add the carrots, mushrooms, and peeled tomatoes and fry them. Season with salt and pepper. Once the vegetables have softened a little, deglaze with the vegetable stock and simmer over medium heat until the carrots are tender, or firm to the bite, depending on your taste. Add about half of the herb packet and cook. Add the cooked rice to the pan and mix well. Then stir in 125 ml of soy cream and let it thicken. Tip: It tastes almost better reheated!