Pepper and mushroom creamed vegetables with basmati rice

Ingredients for 2 servings:

• 500 g bell pepper(s), red, green, yellow
• 2 onions, red
• 1 tbsp rapeseed oil
• 1 tbsp tomato paste
• 2 garlic cloves
• 2 cans of mushrooms, medium cans, whole heads or 250 g fresh small mushrooms
• 125 ml water, from the mushroom cans or vegetable broth for fresh mushrooms
• 125 ml cream
• 2 large bay leaves
• 2 tsp, heaped vegetable broth, instant
• salt and pepper
• 150 g basmati rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Own creation

Heat the oil in a pan. Drain the canned mushrooms, collecting the stock and reserving 125 ml. First, sauté the sliced ​​onions, then the fresh or drained mushrooms, and finally the tomato paste in the pan. Wash, trim, and slice the bell peppers, then add them. Finely dice the garlic cloves and add them. Season with the vegetable stock, a grind of white pepper, and two bay leaves. Add the mushroom stock or vegetable stock and the cream and stir everything together. Let it simmer for about 10-15 minutes, stirring occasionally. Meanwhile, bring lightly salted water (double the volume of the rice) for the basmati rice to a boil and add the rice. The rice is ready when there is no more liquid in the pot. Serve everything. Vegan version: Omit the cream and double the stock and oil.