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Zucchini rice pan

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Ingredients for 4 servings:

  • 200 g rice
  • 600 g zucchini
  • 400 g mushrooms
  • 400 g oyster mushrooms
  • 50 g butter
  • 250 g cherry tomatoes
  • 150 g crème fraîche
  • Salt
  • Pepper, freshly ground
  • 1 bunch parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Add the rice to boiling salted water and let it swell for about 20 minutes. Finely chop the zucchini and mushrooms. Melt the butter in a large pan and sauté the vegetables one at a time. Halve the cherry tomatoes and add them to the rice and vegetables. Season with salt and pepper and sprinkle with the chopped herbs.

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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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