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Zucchini and mushroom pan with rice

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Ingredients for 3 servings:

  • 2 onions, chopped
  • 50 g leek, cut into rings
  • 50 g celery, finely diced
  • 1 zucchini, diced
  • 200 g mushrooms, quartered
  • 200 g rice
  • ½ bunch parsley, chopped
  • 3 tbsp soy sauce
  • 1 pinch of chili powder
  • salt and pepper
  • turmeric
  • oil

Instructions

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

Quick vegetable dish with zucchini, mushrooms, celery, leek, onions and rice.

Sauté the onions in a little oil, then add the other ingredients one at a time. Finally, briefly fry the mushrooms, then season with spices. Meanwhile, add 2 cups of water to the rice, bring to a boil, and simmer for about 15 minutes with a little salt and turmeric for color. Serve with the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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