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Mushroom rice pan with broccoli and tomatoes

updated

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Ingredients for 4 servings:

  • 400 g rice
  • 1 can of pizza tomatoes
  • 500 g mushrooms
  • 1 head of broccoli
  • 1 cup of cream
  • 2 m.-sized onion(s)
  • 3 cloves garlic
  • 125 ml vegetable stock
  • salt and pepper
  • Paprika powder, hot
  • chili powder

Instructions

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

Cook the rice according to the instructions. Meanwhile, dice the onions, finely chop the garlic, and quarter or sixth the mushrooms, depending on their size. Cook the broccoli florets in heavily salted water until almost cooked. Sauté the onions, then add the garlic. Immediately add the mushrooms and cook. Deglaze with the tomatoes. Simmer slightly. Add the stock, reduce slightly, and then add the cream. Add the broccoli and let it cook. Season to taste with salt, pepper, paprika, and chili powder. Add the rice and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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