Rice dish with zucchini and mushrooms

Ingredients for 2 servings:

• 125 g rice
• 1 onion(s), red
• 1 zucchini
• 200 g mushrooms
• 100 ml vegetable stock
• 1 pack of soy cream (Soy Cream Cuisine)
• olive oil
• n. B. herbs
• salt and pepper
• Balsamic vinegar
• Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Chop the onion, zucchini, and mushrooms and fry the onion first in olive oil. Then add the vegetables and herbs and fry them. I used an 8-herb blend with 30% parsley, 10% borage, 10% chervil, 10% cress, 10% chives, 10% sorrel, 10% dill, and 10% burnet sage. Deglaze with a little vegetable stock and the soy cream and continue to simmer until cooked through. Meanwhile, cook the rice. Season the pan with salt, pepper, and balsamic vinegar and stir in the rice. If desired, grate Parmesan cheese and add it to the pan until melted, or sprinkle it over the finished dish. This sauce is also suitable for pasta and tastes lighter than regular cream sauce, making it a great dinner, even in spring or summer.