Vegetable rice pan

Ingredients for 2 servings:

• 125 g rice
• 1 small onion(s)
• 2 carrots
• 1 m.-large zucchini
• 200 g mushrooms, fresh
• 50 ml cream
• 3 tsp tomato paste
• some vegetable broth
• salt and pepper
• possibly diced ham

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Chop the vegetables. Meanwhile, cook the rice. Cook the carrots in a little vegetable stock until al dente. Add the zucchini and cook briefly. Sauté the onions and mushrooms in a pan. Deglaze with 4 tablespoons of vegetable stock. Drain the vegetables and add them to the ingredients in the pan. Add the tomato paste and cream to the pan. Add the rice and season with salt and pepper. Let it simmer for a while longer. This recipe is intended as a main course; if served as a side dish, the quantity can be calculated for 4 people. If you don’t prefer vegetarian options, you can also add diced ham.