Colorful Rice Pan with Bread Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sausages, fine, not scalded
- 1 tablespoon oil
- 250 g mushrooms
- 2 bunch spring onion (s)
- 250 g lon rain rice
- 0.5 liter ½ vegetable stock
- salt and pepper
- 2 tomato (s)
- parsley
Print Recipe
Pin Recipe Instructions
- Press the sausage meat out of the skin as dumplings. If necessary, rinse and clean the mushrooms, halve or quarter depending on the size. Clean and wash the spring onions and cut into pieces.
- Fry the dumplings in the heated oil in a large pan. Add spring onions and mushrooms and fry briefly. Remove the dumplings and vegetables from the pan. Roast the rice in the frying fat (add a little oil if necessary), deglaze with the hot vegetable stock and simmer for about 20 minutes according to the instructions on the packet.
- Wash and core the tomatoes, dice the pulp. Wash parsley, shake dry, chop finely.
- Mix the fried dumplings, mushrooms and spring onions into the rice 5 minutes before the end of the cooking time. Season to taste with salt and pepper. Scatter tomato cubes and parsley on top.
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