Colorful rice pan with meatballs

Ingredients for 4 servings:

• 2 sausages, fine, uncooked
• 1 tbsp oil
• 250 g mushrooms
• 2 bunch of spring onions
• 250 g long grain rice
• ½ liter vegetable broth
• salt and pepper
• 2 tomatoes
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

uncomplicated, quick and inexpensive everyday food

Press the sausage meat out of the skin to form small dumplings. Rinse and trim the mushrooms, if necessary, and halve or quarter them depending on their size. Trim, wash, and chop the spring onions. Brown the dumplings all over in heated oil in a large pan. Add the spring onions and mushrooms and fry briefly. Remove the dumplings and vegetables from the pan. Brown the rice in the frying fat (adding a little more oil if necessary), deglaze with the hot vegetable stock, and simmer for about 20 minutes according to the package instructions. Wash the tomatoes, deseed them, and dice the flesh. Wash the parsley, shake dry, and finely chop. Mix the dumplings, mushrooms, and spring onions into the rice 5 minutes before the end of the cooking time. Season with salt and pepper. Sprinkle the diced tomatoes and parsley over the rice.