Vegetable rice with mushrooms

Ingredients for 4 servings:

• 150 g rice, variety of your choice, also wild and brown rice
• 1 bell pepper(s), yellow, orange or red
• 1 zucchini
• 250 g mushrooms, brown
• 3 spring onions
• 2 tbsp olive oil
• 1 bottle of Cremefine for cooking
• some salt
• some pepper, colored or black
• some thyme, chopped
• some parsley, flat, chopped

Instructions

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

Cook the rice in boiling, lightly salted water according to the package instructions. Halve, trim, rinse, and dice the bell pepper. Rinse, trim, and dice the zucchini. Trim the mushrooms and halve or quarter them, depending on their size. Trim and rinse the spring onions and cut them diagonally into approximately 2 cm long pieces. Heat a wok or large, non-stick frying pan. Add about 1 tablespoon of olive oil and, once hot enough, fry the mushrooms for about 3 minutes. Then set them aside or remove them. Heat the remaining olive oil in the wok or frying pan and fry the prepared vegetables for about 5 minutes, stirring. Deglaze with the cream and bring to a boil briefly. Add the mushrooms and drained rice, mix in, and heat briefly. Season the vegetable rice with a little salt and freshly ground mixed or black pepper. Serve on plates or in bowls with some freshly chopped thyme and some freshly chopped flat-leaf parsley.