Vegetable pan "Leftovers deluxe"

Ingredients for 2 servings:

• 1 cup rice (180 – 200 g)
• 1 m.-large zucchini
• 2 large mushrooms, white
• 2 m.-large carrot(s)
• 75 g bacon cubes
• 1 shot of Prosecco
• 1 dash of cream
• vegetable broth
• olive oil
• pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Heat a little water in a pot until boiling, then add a full cup of rice for 2 people. Gradually add 2 cups of water while you prepare the rest. Wash the zucchini and carrots, halve them, and slice them. Clean the mushrooms and slice them as well. Meanwhile, heat a pan until hot enough. When it’s hot enough, briefly fry the carrots in very hot olive oil. After 2 minutes, add the zucchini and mushrooms, then reduce the heat slightly. Season with pepper. Do not add salt. When the vegetables are the desired color, add the bacon to the pan. Add about 1 heaped tablespoon of vegetable stock, then deglaze with Prosecco and a splash of water. Let the liquid reduce slightly and finally add a splash of cream. Serve with the cooked rice. If you don’t like rice, you can also serve fried potatoes or pasta with the vegetable stir-fry.