Pea, carrot and rice dish

Ingredients for 1 servings:

• 1 small shallot(s)
• 10 g margarine, oil also works
• 75 g rice, whole grain
• 100 g carrot(s)
• 150 g peas, frozen
• 5 g cheese, such as Gouda, Emmental, Parmesan
• 180 ml vegetable stock, hot (more if necessary)
• some parsley (frozen parsley also works)
• some salt and pepper

Instructions

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

delicious and simple main course, also usable as a side dish

Finely dice the shallot and sauté in margarine or oil. Add the rice and sauté briefly until translucent. Then pour in the vegetable stock and let it swell for about 30 minutes. Add a little more stock if necessary. Wash and peel the carrots, cut into thin strips, and sauté them with the frozen peas in a small saucepan with a tight-fitting lid for about 10 minutes in very little water (about 1-2 tablespoons). Mix the cooked rice with the vegetables, parsley, and cheese, and season with salt and pepper.