John Myers
Ingredients for 3 servings:
- 1 cup of rice
- 1 zucchini
- 1 eggplant(s)
- 2 pointed peppers, red
- 100 g mushrooms, brown
- salt and pepper
- Coriander powder
- Lemon pepper
- marjoram
- 1 cup of cream, approx. 200 g
- 1 cup of cream cheese, approx. 200 g
- 1 shot of white wine
- oil
- e.g. parsley
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
vegetarian
Cook the rice in two cups of water and a little salt until the rice has absorbed all the water. I always use a small cup from the coffee set if there is a salad included, but for three people you can also use a regular coffee cup. Dice the zucchini, eggplant, and pointed peppers, and halve or quarter the mushrooms. Heat the oil in a pan and sauté the vegetables. Start with the zucchini, add the eggplant and peppers, and finally the mushrooms to prevent them from becoming mushy. Fry for a total of 12 to 15 minutes. Then deglaze with a splash of white wine and cook for one minute. Meanwhile, add the spices and mix everything with the cream. As soon as the cream is boiling, add the cream cheese and mix well. Simmer everything for about five minutes. Add the rice and season again to taste. The dish can be served with some fresh parsley.
Facebook Comments