Rice pan with mushrooms and coarse sausage

Ingredients for 2 servings:

• 1 bag of long grain rice
• 3 spring onions
• 10 large mushrooms, brown
• 150 ml vegetable stock
• 2 sausages, coarse
• 1 dash of cream
• 1 shot of white wine, optional
• 1 cup light cream
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the long-grain rice according to the package instructions. Meanwhile, clean and finely chop the spring onions and mushrooms. Press the sausage meat out of the sausages and form them into small dumplings. Heat oil in a pan and fry the sausage meat dumplings for a few minutes on all sides, then add the spring onions and mushrooms and continue frying. Season with salt and pepper. Deglaze with a dash of white wine and the vegetable stock and reduce the heat until reduced. Stir in a dash of cream, the crème légère, and shortly after, the rice, and season again with salt and pepper. Also delicious with potato dumplings instead of rice.