Vegetable rice pot

Ingredients for 4 servings:

• 2 cup(s) rice (long grain rice)
• 4 cups vegetable broth
• 2 spring onions
• 3 tomatoes
• 1 zucchini
• 2 bell peppers, red and yellow
• 5 mushrooms
• 1 bunch of parsley
• 2 tbsp oil
• 1 tbsp peanuts
• 2 tbsp crème fraîche
• salt and pepper
• 2 tbsp Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice in the vegetable broth. Peel the tomatoes and dice them. Slice the spring onions into rings, dice the zucchini and bell peppers, and thinly slice the cleaned mushrooms. Finely chop the parsley. Heat the oil in a pan, toast the nuts, and set aside. Fry the vegetables on high for about 5 minutes. Stir the crème fraîche and rice into the vegetables. Mix in the salt, pepper, nuts, and parsley, and sprinkle with the cheese.