Mushroom and Vegetable Pan on Bed of Rice

Clean the mushrooms and cut them into not too thin slices. Halve the onions and cut into thin wedges. Chop the vegetables and dice the tomatoes. Cut the garlic into thin slices. Provide everything. Now put a cup of rice and 2 cups of water in a saucepan and add a little salt. Put the lid on, heat up and then simmer on a low heat with the lid closed until the water is absorbed. Put 1 tablespoon clarified butter (or ghee) in a pan and let it get hot. I used a wok here, but it doesn't have to be. Brown the onions and sprinkle with a little pepper. Add the mushrooms and brown. Then stir in the garlic, parsley and fenugreek (leaves, cut). Add all the other vegetables and spices and season with salt. Put the lid on and let it steep over low heat. Put the rice on a plate and arrange the mushroom vegetables on top. Enjoy your meal!