Winter Djuvec rice

Ingredients for 4 servings:

• 1 onion(s)
• 5 cm leek
• 5 leaves of Chinese cabbage
• 3 small carrots
• 4 large mushrooms
• 1 shot of frying cream
• 1 can of tomatoes, peeled
• 1 fig(s)
• 1 pack of chestnuts, fully cooked
• 2 tbsp cranberries
• 1 shot of balsamic vinegar
• 1 shot of maple syrup
• 1 pinch(s) galangal
• 1 pinch(s) of turmeric
• 1 pinch of cinnamon
• 3 pinches of salt
• 2 bay leaves
• 4 juniper berries
• 2 cups rice
• 3 cups water
• 1 garlic clove(s)
• some Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegetable rice

Finely chop the onion and fry it in cooking cream (e.g., Rama Culiness). Add the leek, mushrooms, carrots, Chinese cabbage, and garlic. Sauté the rice for a while, then add the tomatoes. Add the figs and chestnuts. Now add the balsamic vinegar and maple syrup, along with seasonings as desired. Add water frequently until the rice is cooked (simmer at first, then reduce the heat to low and cover). Finally, add the cranberries and a sprinkling of Parmesan cheese, and let stand for a while with the lid closed. Remove the bay leaves and sprinkle with Parmesan cheese when serving, if desired. The amount of rice and vegetables can, of course, be adjusted according to your needs and taste.