Leek pan

Ingredients for 4 servings:

• 100 g soy, finely shredded
• 300 ml vegetable broth, hot
• 300g basmati
• 1 tbsp butter
• 3 tbsp olive oil
• 2 shallots or onions
• 2 garlic cloves, crushed
• 300 g leek, cut into rings
• 50 ml white wine
• 200 ml cream
• 5 tbsp soy sauce
• salt and pepper
• 1 pinch of nutmeg
• 1 pinch of allspice, if available
• 6 tbsp sunflower seeds, roasted without fat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

there is no need for minced meat

Soak the soy shreds in the broth for 20 minutes. Drain and set aside. Cook the rice according to the instructions. Melt the butter in it. Heat the oil and sauté the finely chopped shallots and garlic. Stir in the soy shreds and leek and deglaze with the wine. Pour in the cream, bring to a boil briefly, and simmer for a few minutes. Season to taste with soy sauce, salt, and spices. Sprinkle each serving with the sunflower seeds and serve with the buttered rice.