Reisberg

Ingredients for 2 servings:

• 2 onions, 80 g
• 2 bell peppers, red and green, 250 g
• 200 g long grain rice
• 40 g butter
• 200 g cooked ham
• ½ liter meat broth
• 1 small jar of mushrooms, 150 g
• 250 g tomatoes
• Salt
• 40 g cheese, grated
• Paprika powder, sweet
• Sugar

Instructions

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

Peel and finely dice the onions. Halve, trim, wash, and finely dice the bell peppers. Cut the ham into roughly 1 cm cubes. Heat the butter in a saucepan. Fry the onions and bell peppers for 10 minutes, stirring. Then add the ham and fry for 3 minutes. Add the rice and fry until translucent, stirring. This takes about 2 minutes. Gradually add the hot meat broth. Cover and let simmer over low heat for 25 minutes. The rice should remain grainy. Drain the mushrooms and slice them thinly. Peel the tomatoes, quarter them, and remove the stem ends. Dice the tomato quarters. Mix the mushrooms and tomatoes with the rice, heat until hot, and season with salt, paprika, and sugar. Stir in the grated cheese before serving. Pile the rice into a mountain in a warmed bowl.